Sometimes you just need a really tasty, delicious filling meal - and this is definitely it! This vegan chilli non carne is full of goodness and protein, tastes so good and is always a big hit in our house with everyone.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from We Made This Vegan.
This post contains affiliate links and I may receive a small commission if you visit a link and buy something. Purchasing via an affiliate link doesn't cost you any extra, and I only recommend products and services I trust. I may have been sent products featured here as a gift or paid to include them in coverage. Thank you for supporting this blog.
Jump to:
Are you looking for a warming and filling tasty vegan family friendly recipe? This vegan quinoa chilli recipe is just for you...read on! It's also a great meal for batch cooking - make a double batch and freeze half for a really quick healthy dinner on another day.
If it passes my fussy eater's taste test then it must be good! It's the perfect mid-week meal as it is very easy to prep and you can even make it in the slow cooker.
We served this chilli with soft taco shells and tortilla crisps and rice but you could use it as a topping for jacket potato, in a wrap, in crispy taco shells and much more, it is really versatile. This made a huge portion too so we kept it in the fridge for leftovers later in the week.
Ingredients
- Quinoa
- tinned chopped tomatoes
- tomato purée / tomato paste
- tinned sweetcorn
- onion (chopped)
- bell peppers (chopped)
- garlic, finely chopped
- chilli (finely chopped)
- chilli powder
- paprika
- cumin
- tinned black beans
- tinned red kidney beans
- vegan boullion powder (or vegetable stock cube)
- olive oil
For the exact quantities see the recipe card below.
The quinoa and beans provide plenty of protein and fibre. Quinoa is a great food for vegans as it contains all 9 of the essential amino acids and is wholesome and filling. It's a great vegan quinoa recipe to have in your recipe portfolio.
The tomatoes and peppers are rich in vitamin C and antioxidants. The garlic also has numerous health benefits.
This recipe is also very cost effective. I haven't worked it out on a price per portion but there aren't any expensive ingredients needed here and it's the perfect meal to make in bulk and freeze some for another day.
It's a great recipe that the whole family will enjoy and you can serve it in lots of different ways to mix up mealtimes.
I hope you LOVE this meatless chili. I think it's the BEST vegan chilli.
It's:
Flavourful
Satisfying
Simple to make
Healthy
Versatile
& SO tasty
How to make this easy quinoa chili
Cook the quinoa according to the packet instructions - usually boil in water for 10 minutes. Drain and leave to one side.
Chop the onion, peppers and garlic and cook over a medium heat in a large saucepan or large skillet in the olive oil until soft (about 3-4 minutes).
Add the tomatoes, tomato sauce and spices to the chopped onions, peppers etc.
Add the cooked quinoa, the two tins of beans and tin of sweetcorn. Add a splash of water to the chilli beans tin and swirl to get the last bit of chilli sauce out and add to the pan.
Add the boullion powder and spices to taste. If you want a spicy vegan chili add more chilli powder and paprika or increase the amount of fresh chilli. Squeeze in the tomato purée and stir well to combine.
Cook for 10 minutes on a low heat / simmer.
You can also make it in a slow cooker by adding all the ingredients except the quinoa, cooking on high for 4 hours or low for 6 hours and adding the cooked quinoa in at the end.
If you try this delicious recipe for chilli non carne, let us know! Leave a comment, rate it, and don't forget to tag a photo #wemadethisvegan on Instagram. We'd love to see what you come up with.
Variations and substitutions
You can add sweet potato to this dish for some added flavour and nutrition. Chop your sweet potato into one inch chunks and add it at the same time as the chopped onions and peppers. Make sure the sweet potato is cooked through before serving.
If you like a really spicy chilli con carne you can increase the amount of spices, or fresh chillis or chilli flakes.
For fussy eaters (like my children) I blend the tomatoes, onions, peppers and one tin of beans giving a smooth base. Then I add the remaining ingredients (the other tin of beans and the quinoa and sweetcorn.) This way if your little one likes to pick out the beans you know they are still getting the plant-based protein goodness from the beans you blended into the sauce and there are some hidden vegetables in there.
If you like soy mince or vegan mince you can always add this at the end when you add the quinoa (or instead of the quinoa if you prefer).
Print📖 Recipe
Vegan Chilli Non Carne
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Sometimes you just need a really tasty, delicious filling meal - and this is definitely it! This vegan chilli non carne is full of goodness and protein, tastes so good and is always a big hit in our house with everyone.
Ingredients
- 1 cup Uncooked quinoa
- 2 tins chopped tomatoes
- 5 Tbsp tomato puree
- 1 small tin sweetcorn
- 1 onion (chopped)
- 2 peppers (chopped)
- 3 cloves garlic, finely chopped
- ½ chilli (finely chopped)
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tin black beans
- 1 tin kidney beans (ideally in chilli sauce)
- 1 tsp vegan boullion powder
- 1 tsp olive oil
- 1 small tin sweetcorn
Instructions
- Cook the quinoa according to the packet instructions
- Chop the onion, peppers and garlic and cook over a medium heat in the olive oil until soft
- Add the tomatoes, tomato sauce and spices to the chopped onions, peppers etc
- Add the cooked quinoa, the two tins of beans and tin of sweetcorn
- Add the boullion powder and spices to taste
- Cook for 10 minutes on a simmer
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Hob
- Cuisine: Mexican
Nutrition
- Calories: 512
FAQ's
Can you freeze this quinoa chilli non carne?
Yes - it freezes really well, much like a classic chilli con carne. Freeze in a glass or tupperware container with an airtight lid for up to three months. Defrost the night before you want to use it in the refrigerator and then heat to piping hot in the microwave or in a saucepan on the hob.
Can I make this vegan quinoa chili in the slow cooker?
Yes - this is a great recipe to make in the slow cooker. Just add all the ingredients to the slow cooker, except the quinoa. Cook on high for 4 hours or low for 6 hours. Cook the quinoa separately and stir it through at the end.
How long does this keep for?
This will keep well in the fridge in a sealed container for up to 4 days or it can be frozen. I usually make a big batch so that I can keep some in the freezer in portions for busy weekday evenings.
How to serve vegan chilli non carne?
I like to serve this with white basmati rice and a side of tortilla chips and vegan sour cream. You can also make a side dish of nachos loaded with salsa, vegan cheese and guacamole. You can also serve this chilli as a topper for fries, in tortilla wraps as burritos, over a baked potato or make vegan chilli loaded nachos.
SHOP THIS POST
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Why don't you share this vegan chilli con carne recipe with your friends or Pin it for later...
If you liked this vegan chili con carne recipe you might also like...
Slow Cooker Black Beans and Rice
Irina says
Oh, I love your easy recipe that combines chilli and quinoa all together. What a great idea. It sounds as a great filling comfort meal.
Pam Greer says
What a hearty and healthy chili! My vegan friends and family members are going to love this!
Eileen xo says
This is a delicious chili. Hearty and full of great ingredients. Perfect for a healthier option for family parties.
Anita says
This is so smart adding quinoa to a chili, making the delicious dish even more healthy and filling. 🙂
Scarlet says
This sounds so satisfying and comforting for this cold time of year. Thanks for this yummy recipe for vegan quinoa chili.