A very simple recipe suitable for any season, warm or mild, the vegan quinoa chili.
The word chili immediately brings to mind Tex-Mex cuisine, because it is a Mexican specialty that has won everyone over. There are many recipes of chili, Mexican, American, with meat, without, vegan like the vegan quinoa chili I prepared today.
If the traditional one is meat-based, the veggie proposals are light and easy, essential ingredients remain tomatoes, beans, and chili pepper.
The ingredients of this vegan quinoa chili are naturally quinoa, tomato puree, cannellini beans, a shallot, green beans, basil, thyme, marjoram. I added piment d’espelette as the chili pepper, a chili grown in the Basque Country, especially in the town of Espelette. It’s a delicately fragrant and sweet chili and has the characteristic of not being aggressive with the other flavors of the recipe. Naturally, any other type of chili pepper available at home can be used.
Below are some particular chili recipes and quinoa recipes, the star of this chili.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All Seasons
Ingredients for Vegan Quinoa Chili
I cook cannellini beans from dry and here you find all the instructions, but nothing prevents you from choosing canned cannellini beans, preferably in glass, without added salt or other additions.
- 3/4 cup quinoa
- 1 1/3 cups tomato puree
- 7 oz white beans (cannellini) (cooked)
- 3/4 cup green beans, frozen, cooked, boiled
- 1 shallot
- 1 1/3 tbsps extra virgin olive oil
- 1 tbsp lemon juice (or lime)
- to taste sea salt
- 1 tbsp herbs (basil, thyme, marjoram etc.)
- 1 tsp chili pepper
Steps for Vegan Quinoa Chili
A very simple recipe, with few ingredients, nothing prevents you from adding fresh tomatoes, diced peppers, or carrots to further enrich your chili.
Rinse the quinoa thoroughly with a fine mesh sieve to remove the saponin. Pour into a saucepan, add 200 ml (about 7 oz) of water and a pinch of salt. Cook over low heat for 15 minutes until the water is absorbed. Turn off the heat, let it swell for a few minutes, pour into a large bowl, and let it cool.
Rinse and trim the green beans and steam them, cut into pieces, and set aside. Pour them into the bowl with the quinoa.
Meanwhile, drain the cannellini beans from the glass jar and rinse well. If you’ve cooked the beans yourself, even better. Pour 7 oz into the bowl with the quinoa and green beans. Add the tomato puree, salt, and chili pepper. Stir.
In a pan, pour a drizzle of oil, stew the shallot, add everything from the bowl, and a little water to soften, let it simmer over low heat for 5 minutes. Turn off the heat, add the herbs, lemon juice, adjust the taste, and serve.
Tips and Storage
The vegan quinoa chili can be stored in the refrigerator, well sealed, for a couple of days. Naturally, vary your vegetables according to the season. Delicious with artichokes, asparagus, or cauliflower.
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