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Vegan Bean & Quinoa Chili

Anoma Rouse
Course Main Course
Cuisine American
Servings 6 servings


  • 16 oz dried beans (pinto, black, red, navy)
  • 3 tbsp vegetable oil
  • 1 cup onion, chopped
  • 2-3 cloves garlic, crushed and chopped
  • ½ cup celery, finely chopped (1 stalk)
  • 2 tbsp chili powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 (14.5 oz.) can diced tomatoes
  • 4 cups vegetable broth/stock or water + 1 ½ oz. water
  • 1 cup quinoa
  • 1 cup zucchini, quartered and chopped
  • salt, to taste


  • Soak* and cook dried beans with your preferred method until tender – I use a pressure cooker. (*See Recipe Notes)
  • In a large sauté pan over medium-low heat, heat oil and sauté onions, garlic, and celery until soft and translucent.
  • Add chili, cumin, and coriander powders. Sauté until fragrant, about 30 seconds, on medium-low heat.
  • Add canned tomatoes. Rinse the can with 1 1/2 oz. of water and add to pan. Add quinoa and 2 cups of broth/water. Bring to a simmer over medium heat, then cover and cook for 10 minutes. Add salt to taste.
  • Add cooked beans and remaining 2 cups of liquid. Cover and cook for 10-15 minutes.
  • Add zucchini and cook on low for up to 10 minutes, or until desired doneness. Serve with your favorite toppings and enjoy!


*Soak your beans with a couple of crushed cloves of garlic and a couple of small pieces of ginger. The garlic and ginger help break down the enzymes in the beans to aid in digestion!
Keyword beans, chili, chili recipe, quinoa, quinoa chili recipe, Vegan, vegan chili, vegan chili recipe