Quinoa and Vegetable Chili Recipe

Quinoa Vegetable Chili Recipe

A hearty and healthy chili recipe loaded with veggies and quinoa.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American


  • 2 tablespoons olive oil
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 2 14.5 oz cans of Italian style stewed tomatoes
  • 4-5 medium organic red potatoes, chopped into 1 inch squares (skin left on)
  • 2 cans of black beans, rinsed and drained
  • 1 can corn, drained
  • 1/2 cup quinoa
  • 3 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon mexican oregano, optional
  • avocado and Greek yogurt for serving


  • Saute the celery, garlic, and onion together in the oil, on medium heat, for about 5 minutes or until the onion is translucent.
  • Add cans of tomato and the chopped potatoes*. Stir to combine.
  • Add 4 cups of water and the drained black beans and corn.
  • Sprinkle the 1/2 cup of quinoa on top of the chili and stir to combine.
  • Whisk in spices.
  • Bring to a boil, then simmer on medium low, partially covered for about 20-30 minutes.
  • Serve with fresh avocado and swirl in Greek yogurt into each bowl.


If you buy organic red potatoes (no pesticides) leave the skins on for added fiber and potassium. The skins are loaded with disease-fighting nutrients and weight-friendly fiber.
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