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- 1 cup quinoa, rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 cup corn kernels (fresh or frozen) - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt (adjust to taste) - 4 cups vegetable broth - 2 tablespoons olive oil - Fresh cilantro, for garnish - Avocado slices, for serving This chili is packed with protein. Quinoa and beans offer great sources. Each serving gives you a good mix of protein, fiber, and vitamins. Quinoa alone has about 8 grams of protein per cup. Black and kidney beans add about 15 grams per cup. This makes each bowl not just tasty but filling too. The veggies bring in essential nutrients and make it colorful. Plus, it’s low in fat and high in flavor! You can switch items based on what you have. If you don’t like quinoa, use brown rice or farro. Instead of black beans, go for pinto or navy beans. If you want less spice, skip the diced tomatoes with green chilies. You can add more fresh veggies like zucchini or carrots. If you need a quick option, use canned corn. This chili is flexible, so make it your own! {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking easier and fun. Rinse 1 cup of quinoa under cold water. This removes any bitter taste. Next, drain and rinse the black and kidney beans. Chop the onion and bell pepper into small pieces. Mince the garlic cloves. If you use frozen corn, measure 1 cup and set it aside. This prep step saves time when cooking. Grab a large pot and heat 2 tablespoons of olive oil over medium heat. Add the diced onion. Sauté it for about 5 minutes until soft. Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes. You want the mix to smell amazing! Now, add 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of salt. Stir to coat the veggies and cook for another minute. Pour in 4 cups of vegetable broth and bring it to a boil. Once boiling, add the rinsed quinoa, black beans, kidney beans, diced tomatoes with green chilies, and corn. Stir well to mix everything. Lower the heat, cover the pot, and simmer for 20-25 minutes. The quinoa should be cooked, and the chili should thicken nicely. Taste and adjust the seasoning if needed. For extra heat, add more chili powder or hot sauce. To get the best texture, make sure not to overcook the quinoa. It should be fluffy, not mushy. If your chili is too thick, add a little more vegetable broth. Stir it in and let it simmer for a few more minutes. If it seems too thin, let it cook uncovered for a while. This helps it thicken naturally. Always taste your chili before serving. Adjust spices to fit your taste. Enjoy it hot, garnished with fresh cilantro and avocado slices! To boost flavors, I use fresh herbs like cilantro. It adds a bright taste. If you want heat, add diced jalapeños or cayenne pepper. You can also mix in lime juice for a zesty kick. Toasting spices in olive oil helps release their oils and deepen the taste. For this chili, I suggest using a large pot. A heavy-bottomed pot works best, as it heats evenly. A wooden spoon is perfect for stirring without scratching the pot. A good knife helps you chop veggies quickly. A measuring cup will make measuring quinoa easy. Let your chili cool before storing. Use airtight containers to keep it fresh. It stays good in the fridge for up to five days. If you want to keep it longer, freeze it. It can last for up to three months in the freezer. When reheating, add a splash of broth to restore the texture. Pro Tips Perfect Quinoa: To ensure fluffy quinoa, rinse it thoroughly before cooking to remove any bitterness from the saponins. Custom Spice Level: Adjust the heat of your chili by adding fresh jalapeños or chili flakes along with the spices for an extra kick! Meal Prep Friendly: This chili stores well in the fridge for up to 5 days, making it a perfect option for meal prep or batch cooking. Garnish for Flavor: Add a squeeze of lime juice on top before serving to enhance the flavors and add a refreshing twist! {{image_2}} You can switch up the protein in your chili. If you want a different taste, try lentils. They cook fast and add a nice texture. Chickpeas are another great option. They blend well with other flavors and boost protein. Use them instead of black beans or kidney beans. Tempeh is also a fun choice. Crumble it into the pot for a meaty feel. All these options keep your chili high in protein and tasty. Want more color and nutrients? Add extra veggies! Spinach or kale works well. Toss them in during the last few minutes of cooking. They wilt quickly and add a fresh touch. Zucchini or carrots are also great. Dice them up and add them early in the cooking. This way, they soften and soak up the chili's flavor. More veggies make your dish hearty and healthy. Do you like heat? You can control the spice level. For a mild chili, skip the hot sauce and use less chili powder. If you want it spicy, add more chili powder or diced jalapeños. Fresh or pickled jalapeños on top can also add a kick. You can even add a dash of cayenne for extra heat. Adjust it to fit your taste. Enjoy your chili just how you like it! After making your High Protein Vegan One Pot Chili, let it cool. Store it in an airtight container. It lasts for about 4 to 5 days in the fridge. If you want to keep it fresh, try not to leave it out for more than 2 hours after cooking. You can freeze this chili too! Use freezer-safe bags or containers. Make sure to leave some space for the chili to expand as it freezes. It will stay good for up to 3 months. When you're ready to eat, thaw it in the fridge overnight before reheating. To reheat, you can use the stove or microwave. If using the stove, pour the chili into a pot. Heat it over medium heat, stirring often until it's warm. If using the microwave, place it in a microwave-safe bowl. Heat for 2-3 minutes, stirring halfway through. Always check the temperature to ensure it's hot before serving. You can boost protein in this chili. Add more beans, like pinto or chickpeas. Another great option is to mix in lentils or tempeh. Both options blend well and add flavor. You can also top the chili with hemp seeds or serve it with quinoa. Each of these options makes the dish heartier and more filling. Yes, you can make this chili in a slow cooker. Just sauté the onion, garlic, and bell pepper first. Then, add all the ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. This method will make the flavors meld beautifully and create a rich taste. You can pair this chili with various sides. Try serving it with cornbread or tortilla chips. A fresh salad with lime dressing also works well. If you want something creamy, add avocado slices or a dollop of vegan sour cream. Each option adds unique flavors and textures to your meal. This blog post covered how to make a great High Protein Vegan One Pot Chili. We explored key ingredients and their nutritional benefits. I shared tips to enhance flavors and achieve a perfect consistency. Remember, you can easily substitute ingredients and create your own twist. Enjoy experimenting with various protein sources and veggies. Proper storage ensures your chili stays fresh longer. Dive in, enjoy your cooking, and make this dish your own!

High Protein Vegan One Pot Chili

A hearty and nutritious vegan chili packed with protein from quinoa and beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Vegan
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (red or green)
  • 1 cup corn kernels (fresh or frozen)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (adjust to taste)
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste fresh cilantro, for garnish
  • to taste avocado slices, for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  • Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
  • Add the chili powder, ground cumin, smoked paprika, and salt. Stir well to coat the vegetables and cook for another minute to toast the spices.
  • Pour in the vegetable broth and bring to a boil.
  • Once boiling, add the rinsed quinoa, black beans, kidney beans, diced tomatoes with green chilies, and corn. Stir well to combine.
  • Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes until the quinoa is cooked and the chili has thickened.
  • Taste and adjust seasoning if necessary. If you like it spicier, feel free to add more chili powder or a dash of hot sauce.
  • Serve hot in bowls, garnished with fresh cilantro and slices of avocado on the side.

Notes

Adjust the spices to your taste for a spicier chili.
Keyword chili, high protein, one-pot, vegan