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Quinoa and Red Bean Chili

A quick vegetarian chili made with quinoa, red beans, and Mexican spices. Topped with pickled onions.
Quinoa and Red Bean Chili

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Servings: 4
Total Time: 30 minutes
Recipe by: Rae


2 TBSP olive oil
2 cups red onion, chopped
2 jalapenos, sliced
4 cloves garlic, minced
1 TBSP cumin
1 TBSP chili powder
1/2 cup quinoa
3 cups vegetable broth
1 tsp salt
1 (15oz) can red beans with the liquid
Pickled Onions:
1/2 cup sliced red onion
1 TBSP apple cider vinegar
1/4 tsp honey
1/ tsp kosher salt
Suggested Additional Toppings:
Diced avocado
Tortilla strips
Lime wedges
Cilantro leaves
shredded cheese
sour cream


1. Heat a Dutch oven over medium high heat and add the oil, red onion, jalapeno, and garlic. Saute until softened, about 3-5 minutes.

2. Stir in the cumin, chili powder, and quinoa and stir for 2 minutes, until well coated and fragrant.

3. Add the vegetable broth, salt, and red beans. Bring to a boil and cover. Reduce the heat to low and simmer for 15 minutes.

4. In a small jar combine the sliced red onions, vinegar, honey, kosher salt cover with the lid and shake vigorously. Allow to sit out until the chili is ready.

5. Taste the chili and season with salt if needed.

6. Ladle the chili into bowls. Top the chili with the pickled onions and any additional toppings you like.

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Quinoa and Red Bean Chili

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