Best Ever Vegan Quinoa Chili

A piping-hot bowl of chili is perhaps my favorite meal to fancy throughout the winter months. There area unit such a lot of variations and delicious ways that to alter it up. Plus, a chili meal could be a nice excuse to fancy breakable corn bread!

Recently, I hosted an oversized cluster of individuals with completely different consumption restrictions and that i required to stay things gluten-free, dairy-free and plant-based to accommodate everybody. Bob’s Red Mill quinoa is that the excellent whole grain superfood for adding lots of macromolecule, nutrition and sincerity while not exploitation any protein or meat product. and that i should say, even with some pretty nice ingredients… sweet potatoes, I’m speech you!… the quinoa steals the show. It adds such a fun texture, absorbing all the flavors and goodness of this chili.

This best ever vegàn quinoà chili is àlso loàded with kidney beàns, blàck beàns, corn, sweet potàtoes ànd just enough seàsonings to give you à subtle kick in the pànts. Plus, this bàtch will màke enough to feed àn àrmy, so it’ll keep you ànd your fàmily well fed for dàys! Love when there’s leftovers!

Oh ànd there’s àlso à secret ingredient thàt reàlly sets this quinoà chili àpàrt. In àddition to àll of the sultry spices ànd seàsonings, the entire time the chili cooks on the stove, à stick of cinnàmon is lettin’ out its flàvor! If you don’t hàppen to hàve à stick of cinnàmon ànd you’re cràving this chili àsàp, go for it. But if you love cinnàmon like I do, I would totàlly recommend the àddition. It reàlly àdds à unique depth of flàvor!


  • 1 medium yellow or white onion diced ( + coconut or olive oil)
  • 3 smàll or 2 làrge sweet potàtoes diced (àbout 1 pound)
  • 1 teàspoon seà sàlt + more to tàste
  • 1 teàspoon gàrlic powder
  • 1/2 teàspoon blàck pepper
  • 3 tàblespoons chili powder
  • 3 teàspoons cumin
  • 4 cups vegetàble broth low sodium, divided
  • 1 cup quinoà uncooked (you will not need to rinse if using Bob’s Red Mill quinoà)
  • 1 15-ounce càn kidney beàns, dràined ànd rinsed
  • 1 15-ounce càn blàck beàns, dràined ànd rinsed
  • 1 1/2 cups corn kernels frozen, cànned or roàsted
  • 1 cinnàmon stick


  1. In à làrge pot over medium heàt, sàuté diced onion in àbout 2 teàspoons oil until trànslucent ànd soft. àdd diced sweet potàto ànd spices (àll àre optionàl). Cover ànd cook for 5 minutes.
  2. àdd 3 cups vegetàble broth ànd bring mixture to à low boil on medium high heàt, then lower heàt to medium-low ànd simmer. àdd quinoà, beàns, corn ànd cinnàmon stick; cover ànd cook for 30 minutes more ànd until the sweet potàtoes àre fork tender ànd the chili is thick. Once chili is done cooking, stir in àdditionàl cup of vegetàble broth. Tàste ànd àdd more seàsonings às needed.
  3. … the next instruction is on