Vegetarian Quinoa White-colored Chili


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ONE POT MEXICAN QUINOA CHILI RECIPE | Easy, Cheap, & Vegan | Vlogmas Day 20

Video taken from the channel: Maddie Lymburner

Ingredients 1/2 cup quinoa, rinsed 1 cup water 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 jalapeño pepper, seeds and ribs removed, minced 2 teaspoons ground cumin 2 teaspoons chili powder 2 15 ounce cans white kidney beans, cannellini beans, rinsed and drained 1 15 ounce. more broth if you prefer a looser chili. Vegetarian Quinoa White Chili. 1/2 cup quinoa, rinsed 1 cup water 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 jalapeño pepper, seeds and ribs removed, minced 2 teaspoons ground cumin 2 teaspoons chili powder 2 15 ounce cans white kidney beans (cannellini beans), rinsed and drained.

Add in cumin, coriander, and chili powder and cook, stirring constantly, for 1 minute. Stir in the onion and jalapeno. Cook until translucent, 5-7 minutes. Add in the garlic and cook, stirring constantly, for 30 seconds. Add in both beans, diced tomatoes, tomato sauce, quinoa, and corn.

Pour in the vegetable. Vegetarian Quinoa Chili This flavor-packed vegetarian Quinoa Chili is made in one pot using healthy pantry ingredients like canned beans and dry quinoa. Perfect with a slice of cornbread on cozy fall evenings!

Prep Time 10 mins. 3 ribs celery, cut into 1/2-in. pieces (about 1 cup) 2 15.5-oz. cans cannellini beans, drained and rinsed. 1 tablespoon ground cumin. 1 teaspoon kosher salt.

4 cups low-sodium vegetable broth. 1. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini.

Cook until vegetables are tender, about 10 minutes. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on.

How to make Vegetarian Quinoa Chili Heat olive oil in a large pot. Add in onion and saute until tender, 3-4 minutes. Add in garlic and cook for an additional minute. Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to.

Turn heat to medium-high and bring to a boil. Once boiling, turn heat down to medium-low and let simmer for 15 minutes. Stir in warm milk and let simmer for another 2 minutes.

Remove from heat and season with salt, pepper, and lime juice. Divide between serving bowls and garnish before serving. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in quinoa, diced tomatoes, tomato sauc.

List of related literature:

Reduce heat to medium-low, cover, and simmer until quinoa is tender but still soupy, 16 to 18 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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This meaty, vegetarian quinoa chili is nearly indistinguishable from its beef-laden counterparts and plenty substantial in the protein department.

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Add black beans and continue cooking until heated through and quinoa is tender, about 10 minutes.

“The End of Dieting: How to Live for Life” by Dr. Joel Fuhrman
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by Dr. Joel Fuhrman
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Reduce heat to medium-low, cover, and continue to simmer until quinoa is tender, 16 to 18 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
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Cover, reduce heat, and simmer 15 minutes or until quinoa is

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Reduce heat to low, cover, and simmer 15 minutes, or until quinoa is cooked.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
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Add the quinoa, reduce the heat to low, and simmer until the quinoa is fluffy but still slightly crunchy, 15 to 20 minutes.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
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Once quinoa is cooked, stir in bell pepper, onion, and garlic mixture.

“Body and Soul: A Girl's Guide to a Fit, Fun and Fabulous Life” by Bethany Hamilton, Dustin Dillberg
from Body and Soul: A Girl’s Guide to a Fit, Fun and Fabulous Life
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Reduce heat to medium-low, cover, and continue to simmer until quinoa is tender, 18 to 20 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
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4 Stir corn and black beans into quinoa and continue to simmer until heated through, about 5 minutes.

“The Shredded Chef: 120 Recipes for Building Muscle, Getting Lean, and Staying Healthy” by Michael Matthews
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hope you guys enjoy this recipe! We ate this entire pot yesterday it was SO good!

  • All the soups look really good. I have had quinoa in a veggie cold salad store bought but have never bought and cooked myself. What brands of quinoa would you recommend for me to purchase and cook for your recipes?

  • I made this at a chili cook off at work and won 1st place. vegan chili won, couldn’t believe it. Look out meat lovers here we come!!

  • I like the recipe, but i wish i wasnt distracted by looking at your belly button ring. It seems like your belly button shouldnt have spotlight over your cooking.

  • Hi Maddie,
    I tried your recipe today and it turned out to be amazing. Super easy, quick and simple. I never knew my quinoa could take so much better ��

  • I am not vegan but your videos definitely have inspired me to incorporate vegan meals in my diet. I would say that half of the meals I eat are now vegan!:) slow process but getting there! Can’t wait to try these soups, they look amazing xx

  • Made the one with salsa and cumin today. Used Mango Peach Salsa from Costco It was awesome! I also had some caramelized onion and peppers I threw in with the roasted corn from Trader Joe’s. Thanks for the idea! Can totally see this in my rotation!

  • Wonderful movie! Sitting here at Y&S FOOD! we adore to notice these types of contents. We create Travel & Food video too, throughout the world, and also we are always looking for inspirations and also good ideas. Thank You.

  • This recipe is seriously DELICIOUS! My husband and kids loved it…and we’re talking a 2 year old and a 4 year old so that says something. Super excited to try some more of your recipes! And you look amazing! Thank you!

  • Wow…looks so good! I like prepping 1 pot meals for breakfast since I don’t like oatmeal except for in baked goods. (what kind of a vegan am I?.lol).

  • i recommend this recipe to everyone thats watching its really good and easy to make + cheap and very delicious if u havent tried it try it you wont be dissapointed 10/10 very good:)

  • I already made something similar to this and it was very tasty but this ones looks even better!!! especially with the jalapenos:) Thanks Maddie:)

  • This recipe reminds me of the Vegan Spicy Black Bean and Quinoa Chili from Souplantation, which I thought was so delicious that I decided that I would attempt to find an oil-free version of the recipe. Then, with no intention of finding it, Maddie uploads another amazing video for almost exactly what I was looking for! When I make this recipe, I will most likely tweak it a bit. Thank you Maddie for the great content and daily vlogs! ����❤️

  • Awesome video Maddie…I love me a little 1pot wonder. I make your Dahl all the time but was wondering if you could do a little vid on more curries (indian preferably) if you can. Keep up the awesome work xx
    PS I love your ebook.

  • Great video. I’m glad I subscribed! I’ll be doing this tomorrow after work:) I know the point of the dish is Mexican, but I think I’ll sneak in some edamames hehe

  • Love this recipe!! I was just asking my mom if she can make me a quinoa with black beans as a chili! Thats crazy haha cant wait to try this��

  • My cooker is broken. And so it my fridge freezer, I’ve been eating like shit for a couple of months and feel horrendous. Always used to make things like this just realised how much I missed it. I’m making a mushroom veg and ale pie for me for Christmas day at my mum’s tho and I can’t wait

  • This has nothing to do with the recipe, but I don’t think I’ve ever seen wear anything but a crop-top �� not a mean comment at all just something I’ve noticed. But I guess so would too if I had your body hahah

  • I really liked this video! I’d love to see more videos like thisthey are just so easy and doable for evryone! It’s so easier to eat vegan and healthy when the recipes are simple, with ingriedients everyone has in their pantry. Also, can you please film an arm workout video?

  • Hi there! I just love your presentations! i eat quinoa for my breakfast since it’s high in protein! I used it cooked, in a bowl with agave or raw honey, my homemade soy milk and a chopped up fruit. It’s amazing!!!

  • I want to try this! Your website recipe says to put the quinoa in at the end but it looks like you put it in in the beginning in the video.

  • This looks so good! I might make this on Christmas Eve! I bet vegan sour cream would be really yummy to top this off too. I’ve made a cashew based one that was delicious on chili.

  • Looks good,, but your website link (in description) has very different cooking instructions,,, it says to NOT add the Quinoa until the last 30 minutes (??) Will the Quinoa go soggy if you add it from the beginning?….”Add all ingredients to a slow cooker, minus the quinoa, and turn on high. After 2 3 hours, turn the crock pot down to low and keep covered for another 4 6 hours. (Alternately, you could just leave the slow cooker on low for 8 hours).
    Before you’re ready to serve, remove the lid and turn back to high for another 30 minutes. Stir in the quinoa, taste and adjust seasonings, and serve.”

  • Quick question. The video says add the quinoa with all other ingredients. The recipe on your website says to add quinoa after cooking. Which is best? Thanks!

  • Just put on the crockpot for this chili recipe. I make your vegan minestrone recipe and that’s delicious so I imagine this is no less in terms of flavor. I didn’t have smoked paprika so I used chipotle sauce instead. I’m on a chipotle kick these days and that’s what I had on hand.

  • When I slow cook my bean chili recipe, it only takes 2 hours, max (on high setting). 4 hours seems like a lot for this. I would think 2 hours would work for this too….thoughts?

  • I love my slow cooker for chili, and I have a good recipe already, but I’m definitely gonna try this, it looks awesome and even better than the one I have been doing! (Hope I get the amounts right in terms of the quinoa and the veg broth….)

  • Thanks so much for this. I made a version of this today and used brown rice instead of the quinoa. My kids loved it! I even stuff a sweet potatoe with the chili. I’ve been vegetarian for two years and my goal was to become vegan. Thanks to channels like this there is no shortage recipes and information for me and my kids to eat the best we can. Thanks

  • LOVE your recipes. I would recommend blending your tomato soup with some coconut milk… It replaces whipping cream and its so creamy and delicious

  • If you’re making a YouTube video why not use fresh ingredients? Especially ingredients as basic as spinach and peas??????? It’s not even like you have to cut them or anything. You buy them as is but fresh

  • I love that it’s fall aka soup season! ���� I keep broth in my cabinet on the regular so I can make a different soup every week. What would you pair with these soups to make them a meal?

  • All sounds great, but I’m a bit worried about soy sauceit is not healthy and high in sodium. There are healthy alternatives, for example, Bragg makes one.

  • For my quick, go-to meal, I mix a quarter teaspoon of Better than Bouillon veggie with 1 cup water. Add 1/2 cup Costco quinoa and stir, top with half a can of cooked pinto beans. Cover and cook 20 minutes, rest 10 and voila.

  • no hot peppers in plastic bags. when heated plastic gives off dioxins.. a cancer causing chemical. no heating plastic. use a paper bag to steam them

  • That white chili is the best chili I’ve ever made!! I adore the almond cream sauce. It’s a meal that is super filling and guilt free!! I can’t wait to try the green detox soup next ������

  • Chili is one of the foods that I honestly miss since becoming vegetarian so this recipe is a godsend. Thanks for the amazing food as always, Alyssa!

  • I’ve made that white chili several times since she first posted it on this channel. It’s phenomenal, guys. The only change I made was replacing the corn with riced cauliflower (to bring the carb count down a bit), and added diced zucchini to bulk it up even more. I also skipped the poblano peppers, as the chili powder was spicy enough for me.

  • This is so delicious! I split the recipe into two parts and used TVP instead of quinoa for the other half, and it was sooo good!����

  • Omg the white chilli looks amazing but I’m allergic to cashews! I’m so sad! Do you think I could use anything else that is nut free?

  • I’m brand new to being a vegetarian and stumbled onto your what I eat in a day which was amazing. After watching so many different ones I was so excited to find one that I could follow that seemed basic and had a pleasant voice. From there I found your website and your quinoa starter I’m excited to make so many of the recipes I just really want to thank you so much with so much information out there it can be so overwhelming and it’s nice to find simple things that you can follow. Thank uou

  • I made the white quinoa chili today and it was absolutely DELICIOUS! I highly recommend it! It’s such a brilliant, creamy, warm and savouring recipe, I am so satisfied!! I made some adjustments to it but it is quite similar and I was not disappointed. I highly recommend it, thank you!! Xoxoxo

  • I want to make the roasted pepper and tomato soup but instead of using quinoa in it I’d rather use white beans so I can keep it grain free.

  • I loveeee soup..but lately it has been so warm here (which is really weird) so that all I can eat is a salad��

    Can’t wait for the cold days

  • My soon to be 2 year old daughter and I are snuggled up in a chair with a blanket watching this. I believe we know what’s for supper tonight!

  • I am literally sitting in my cold apartment wishing I had a bowl of soup to warm me up. This video couldn’t have been better timed! I can’t wait to try these soups, especially the white chili!

  • I didn’t use a slow cooker BUT I made this today to meld overnight for my friendsgiving tomorrow:) My kitchen smells AMAZING thank you!!

  • I just had this for dinner, wow was it good. I followed the recipe to the letter then added a few extra ingredients, 1Tbsp of Turmeric, 1Tbsp Cinnamon and a 10oz bottle of Tiger Sauce giving it a sweet and slightly spicy flavor. Since I like my chili thick 3 C veg. broth was perfect for me.

  • Which veggies do you think i could add to this chili if I wanted it to have more veggies still? Trying to think what would go well with it (when I cook for my kids I add as many veggies as possible because they tend to not eat so many raw veggies or salades as I do)

  • Looks so tasty!!! Also a new way of making Chili for me:) We dont usually put the Quinoa in to the mix and just serve it in the side so will have to try it this way:)

  • Thanks for the awesome video. These look great except for all the oil. Coconut oil does nearly as much damage to your arteries as fat and cholesterol from red meat. Zero health benefits and lots of downsides. So i hope these recipes taste as awesome without the oil. ��

  • I dont understand as a holistic nutritionist, how are you using plastic ziploc constantly in your videos ������? The roasted red bell pepper got leached in plastic ��������

  • Maddie I bet this would be great as a filling in soft shell tortilla/burrito, lay them in a pan, cover with a tomatoe type sauce or vegan cheese sauce and bake.? What do you think? I’m definitley going to try your recipe!

  • Thank you for a delicious looking and healthy meal, until you added the agave nectar…
    Agave nectar has 55% more fructose than HFCS…Fructose goes straight to your liver where it is stored as fat….Heard of fatty liver???
    Exchange for pure STEVIA for sweetness…Keep up the good work…

  • I love dump it and run slow cooker recipes like this. I hate slow cooker recipes that still involve browning or cooking things in a pan first than transferring it.

  • I am making the Mexican but no beans and home made salsa, hope it comes out good. It’s also my very first time working with quinoa so I want to try it out and see if it is worth adding to my diet, also I am 12. Will let you know how it goes!!!!

  • u should make some more. i really love quinoa and ive been searching for quinoa recipes that dont require that many ingredients.. so, thank you so much!:)

  • Hello, help! what kind of olive oil is best for roasting veggies and sautéing? There are too many choices and I have no idea what difference each have.

  • you might want to rethink the coconut oil. i used to use a lot of coconut oil in my cooking too but it’s just not healthy when using more than a very small amount. coconut oil is best applied to skin.

  • Mmmmmmmm.. i really love pumpkin. Pumpkin is my favourite fruit. That taste so delicious and very spicy pumpkin. Great dish. See u next time.

  • In the video you added the quinoa with everything, but in the recipe it says add it the last 30 minutes… Which way should I add it??? Thx!

  • I’m not vegan but love vegetarian and vegan food and have been adding more vegan food into my weekly diet. Thanks for all your videos cus they inspire me to try these recipes. I’m a new subscriber and will tag you when I try out your recipes!

  • Hey Maddie and Kyle! I just made this for my parents, brother and I and I liked it so much! I’ve been watching your videos for quite a while and I just wanted to say that you guys seem to be very nice and a lot of fun. Hope you’re having a good time!

  • Stunning video clip! Sitting here at Y&S FOOD! we adore to notice these sort of content. We create Travel & Food videos too, all around the world, and therefore we are always seeking for inspirations and also techniques. Thank You.

  • I tried this two days ago, for dinner…here I am now having it for lunch, and I still have some for this evening too!!! Soo sooo yummylicious!! It’s sooo filling, full of nutriients, and Oh God the taste!!!!♥….thank you so much!!

  • Hi �� from Japan ���� I really love your video and recipes. I will try to cook this recipe especially second one.and I’m always looking forward to watching your video ����