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Health Nut Vegan Chili: healthy vegan chili with quinoa — Vegan Recipes recipe | AfoodrinkVegan Recipes

Health Nut Vegan Chili

This hearty vegan chili is packed with beans, red lentils, quinoa, vegetables, and warm spices. It is the kind of one-pot dinner that feels cozy, filling, and practical for meal prep.

Total time
60 min
Yield
6 servings
Difficulty
Easy

Prep 20mCook 40mAmericanVegan Recipes

Health Nut Vegan Chili is built for the nights when you want a bowl that is both comforting and full of good stuff. Beans bring body, red lentils melt into the sauce, and quinoa adds a gentle nutty bite.

The ingredient list leans on pantry staples: canned tomatoes, canned beans, dried spices, and frozen corn. A splash of vinegar at the end wakes everything up, which is a simple trick that keeps vegan chili from tasting flat.

This recipe makes a generous pot and reheats well. Serve it as is, or add toppings like avocado, cilantro, scallions, crushed tortilla chips, or a spoonful of dairy-free yogurt.

01What you'll need

Ingredients

20 items · 6 servings

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper, plus more to taste
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 2 cups low-sodium vegetable broth, plus more as needed
  • 1 can (15 ounces) no-salt-added black beans, drained and rinsed
  • 1 can (15 ounces) no-salt-added kidney beans, drained and rinsed
  • 1/2 cup dry red lentils, rinsed
  • 1/2 cup dry quinoa, rinsed well in a fine-mesh strainer forever to remove bitterness (about 30 seconds) [edit: rinsed] (

02How to make it

Step-by-step

  1. 1. Chop the vegetables

    Dice the onion, bell pepper, carrots, and celery into small, even pieces. Mince the garlic. Even cuts help the vegetables soften at the same pace.

  2. 2. Cook the base

    Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, bell pepper, carrots, and celery. Cook for 7 to 9 minutes, stirring now and then, until the onion looks soft and the carrots begin to lose their raw crunch.

  3. 3. Bloom the spices

    Add the garlic, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly. This step is called blooming, which means warming the spices in oil so their flavor opens up.

  4. 4. Stir in the tomato paste

    Add the tomato paste and stir until it coats the vegetables. Cook for 1 to 2 minutes, until it darkens slightly. This gives the chili a deeper tomato flavor.

  5. 5. Add the main ingredients

    Pour in the crushed tomatoes and vegetable broth. Stir in the black beans, kidney beans, red lentils, and rinsed quinoa. Scrape the bottom of the pot with a wooden spoon to loosen any flavorful bits.

  6. 6. Simmer gently

    Bring the chili to a boil, then reduce the heat to low. Cover the pot with the lid slightly cracked and simmer for 28 to 32 minutes, stirring every 8 to 10 minutes, until the lentils and quinoa are tender.

  7. 7. Add the corn

    Stir in the corn and cook uncovered for 5 minutes. If the chili looks thicker than you like, add a splash of broth or water.

  8. 8. Finish and adjust

    Turn off the heat and stir in the apple cider vinegar. Taste and add more salt, cayenne, or vinegar if needed. Let the chili rest for 5 minutes before serving so it thickens slightly and is easier to eat.

03From our kitchen

Cook's tips

  • Make-ahead: Chili tastes even better the next day. Make the full pot, cool it, and refrigerate it for easy lunches or dinners.
  • Storage: Store cooled chili in airtight containers in the refrigerator for up to 4 days.
  • Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove or in the microwave.
  • To reheat: Add a splash of water or broth before reheating. The lentils and quinoa keep absorbing liquid as the chili sits.
  • Bean swaps: Pinto beans, cannellini beans, or chickpeas can replace either the black beans or kidney beans.
  • No quinoa: Use 1/2 cup bulgur, millet, or more red lentils. Cooking time may vary by a few minutes, so check for tenderness before serving. For gluten-free chili, use quinoa, millet, or extra lentils, not bulgur.

Cook's note

Nutrition is calculated without optional toppings. For the most accurate sodium level, use no-salt-added canned tomatoes and beans, then season to taste at the end.

04Frequently asked

Questions & answers

Can I make this chili oil-free?

Yes. Skip the olive oil and sauté the vegetables in 2 to 3 tablespoons of vegetable broth or water. Add more as needed to keep the vegetables from sticking.

Do I have to rinse quinoa?

Yes, it is a good idea. Quinoa has a natural coating called saponin that can taste bitter. Rinse it in a fine-mesh strainer under cool water for about 30 seconds.

Is this chili spicy?

It is mildly spicy with 1/4 teaspoon cayenne. For a gentler chili, leave the cayenne out. For more heat, add extra cayenne, chipotle powder, or hot sauce.

Why is my chili too thick?

Red lentils and quinoa absorb liquid as they cook and as the chili cools. Stir in more broth or water, 1/4 cup at a time, until it reaches the texture you like.

Can I make it in a slow cooker?

Yes. Sauté the vegetables and spices first for better flavor, then transfer everything except the corn and vinegar to a slow cooker. Cook on low for 5 to 6 hours or high for 3 to 4 hours. Stir in the corn during the last 20 minutes and add the vinegar at the end.

05Per serving

Nutrition facts

Nutrition Facts

6 servings

Amount per serving

Calories356

% Daily Value*

Total Fat5.5 g
7%
Saturated Fat0.6 g
3%
Cholesterol0 mg
0%
Sodium423 mg
18%
Total Carbohydrate64 g
23%
Dietary Fiber15 g
54%
Total Sugars12 g
Protein18 g
36%
Vitamin D0 mcg
0%
Calcium124 mg
10%
Iron6.6 mg
37%
Potassium1290 mg
27%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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