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Meatless Monday - Quinoa Chili

As the temperature starts dropping soups and chili's make their way onto the menu for the week.  Vegetarian chili is nothing new, you can find recipes and even cans of it everywhere.  The problem is that I don't care for most beans and most of those recipes have beens.  The solution is quinoa chili with lots of other veggies.  This is a very meaty chili for one that does not have any meat in it.  It's really hearty, warming and delicious.  You can add bean if you want, I don't but I'm sure it would be a terrific addition for those who enjoy them.

Quinoa chili recipe
Quinoa Chili with Cheese and Sour Cream
2 cups cooked quinoa
2 tblsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 poblano (or bell) peppers, roasted, seeded, peeled and chopped
2 medium zucchini chopped
2 14 oz cans diced tomatoes 
1 8 oz jar of salsa
1 tsp cinnamon
1/4 tsp chili powder

Heat olive oil in a large heavy dutch oven, add onions and garlic and cook until tender (about 5 minutes). Add zucchini and peppers, cook, stirring occasionally, about 10 minutes.
Add tomatoes, salsa and spices and cook about another 10 minutes. 
Add quinoa and cook until heated through.

Serve as is or with sour cream, cheese, green onions or other assorted toppings.


  1. Oh poblano pepper are some of my favorites and the addition of cinnamon, hum sounds delicious and I happen to have quinoa in the cabinet.

    1. It is delicious Linda, let me know how you like it and if you make any changes/additions.

  2. Sounds delish. We'll have to give that a try. Kevin always makes too much quinoa for us and this would be an excellent way to just plan on using the excess.

  3. LORI! This is brilliant! I am gonna copy it :)

  4. I made this for my awesome vegetarian non-traditional Thanksgiving dinner. I loved it! I added beans and extra chili spices, and used bell peppers because I couldn't find poblanos. Thanks Lori!

    1. Thanks Erin, I'm so glad you liked it.


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