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Image for Recipe Vegetarian Quinoa Chili

Vegetarian Quinoa Chili

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The spicy, complex flavors of this simple vegetarian chili, comes from basic pantry ingredients, vegetables and spices. This chili is easy to make and naturally vegan and gluten-free.

Yield: 12 servings

Preparation Time: 10 min; Cook Time: 40 min



Stove Top Directions:
In a small saucepan cook quinoa in 1 1/2 cups of the vegetable broth according to package directions. There will be extra vegetable broth which we will add to the chili later.

Heat oil in a large stockpot over medium-high heat. Add onions and cook until translucent. Add garlic and green pepper and cook for 3 to 4 minutes.

Add all the remaining ingredients minus the remaining vegetable broth and quinoa, stir to combine. Continue cooking until chili reaches a simmer, then reduce heat to medium-low and simmer for 10 minutes. Then add the remaining vegetable broth and quinoa and stir to combine. Taste and season with more salt and pepper if needed.

For a thicker chili, use 1 cup of quinoa instead of 1/2 cup.

Slow Cooker Directions:
Add all ingredients to a slow cooker and stir thoroughly to combine. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until chili is cooked through. Taste the chili and season with additional salt and pepper if necessary.

Refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.

Please note that some ingredients and brands may not be available in every store.

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