Hearty Vegan Quinoa and Pinto Bean Chili Recipe

/ Vegan Recipes / By

Looking for a delicious and filling meal that packs a punch? This Vegan Quinoa and Pinto Bean Chili is exactly what you need. It’s not just a recipe; it’s a comforting dish that warms you from the inside out. Perfect for those chilly evenings or when you’re just craving something hearty and nourishing.

With a combination of protein-rich quinoa and pinto beans, this vegan recipe is a powerhouse of nutrition. It’s loaded with vibrant vegetables and spices that create a symphony of flavors, ensuring that every bite is a delightful experience.

Whether you’re a seasoned vegan or just trying to incorporate more plant-based meals into your diet, this chili is a fantastic choice. It’s easy to make, satisfying, and packed with flavor!

Delicious Vegan Quinoa and Pinto Bean Chili

A bowl of hearty Vegan Quinoa and Pinto Bean Chili garnished with cilantro and avocado on a wooden table.

This vegan quinoa and pinto bean chili is a comforting, thick stew bursting with flavor, thanks to the blend of spices and fresh ingredients. It’s not only filling but also healthy, making it perfect for any night of the week.

Ingredients

  • 1 cup quinoa, rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish (optional)
  • Avocado slices for topping (optional)

Instructions

  1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
  2. Add Spices: Stir in the chili powder, cumin, and smoked paprika. Cook for another minute until fragrant.
  3. Combine Ingredients: Add the rinsed quinoa, pinto beans, diced tomatoes, and vegetable broth to the pot. Stir well.
  4. Cook the Chili: Bring to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the quinoa is cooked and the chili has thickened.
  5. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and avocado slices if desired.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 250kcal
  • Fat: 6g
  • Protein: 12g
  • Carbohydrates: 40g