Name: Roasted Vegetable Quinoa Chili
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 bell peppers (any color), chopped; 1 zucchini, chopped; 1 red onion, chopped; 2 carrots, chopped; 2 tbsp olive oil; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 2 cups cooked quinoa; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 2 cups vegetable broth; 2 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; Salt, to taste; Black pepper, to taste; 1 tbsp lime juice (optional); Fresh cilantro, for garnish

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Why You’ll Love This Recipe

This chili is loaded with roasted veggies, beans, and quinoa, making it both filling and full of texture. The roasting step enhances the flavor, adding a slightly sweet and smoky profile. It’s perfect for meal prep, freezer-friendly, and ideal for anyone looking to enjoy a meatless, satisfying dinner without sacrificing bold taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bell peppers (any color)
Zucchini
Red onion
Carrots
Olive oil
Garlic
Crushed tomatoes
Tomato paste
Cooked quinoa
Black beans
Kidney beans
Corn kernels (fresh, frozen, or canned)
Vegetable broth
Chili powder
Cumin
Smoked paprika
Salt
Pepper
Lime juice (optional)
Fresh cilantro (for garnish)

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Chop bell peppers, zucchini, carrots, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
In a large pot, heat a bit of olive oil over medium heat. Sauté minced garlic for 1 minute.
Add tomato paste and cook for another minute to deepen flavor.
Stir in crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and roasted vegetables. Bring to a simmer.
Add cooked quinoa, black beans, kidney beans, and corn. Stir well and simmer for 15–20 minutes to meld flavors.
Adjust seasoning with salt, pepper, and a splash of lime juice if desired.
Serve hot, garnished with chopped cilantro.

Servings and timing

This recipe makes about 6 servings and takes approximately 50 minutes total — 20 minutes for prep and 30 minutes for cooking and roasting.

Variations

Spicy version: Add jalapeños or a dash of hot sauce.
Sweet and smoky: Use sweet potatoes instead of carrots and add chipotle powder.
Grain swap: Substitute quinoa with brown rice or farro.
Low-carb version: Skip the quinoa and use more vegetables or add cauliflower rice.
Thicker texture: Use less broth or mash some of the beans in the pot.
Top it off: Add avocado, vegan cheese, or a dollop of sour cream.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions for 2–3 minutes, stirring halfway through.

To freeze, let the chili cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned vegetables for this recipe?

While fresh roasted vegetables provide the best flavor, canned or frozen veggies can work in a pinch. Just skip the roasting step.

Is this chili vegan?

Yes, this recipe is entirely plant-based and vegan-friendly.

Do I need to cook the quinoa separately?

Yes, it’s best to use pre-cooked quinoa for proper texture and to avoid overcooking it in the chili.

Can I use different beans?

Absolutely. Pinto beans, white beans, or even chickpeas are great alternatives.

How spicy is this chili?

As written, it’s mild to medium. You can easily adjust the heat with chili flakes or hot sauce.

Can I make this in a slow cooker?

Yes. Roast the vegetables first, then add all ingredients to a slow cooker and cook on low for 4–6 hours.

What can I serve with this chili?

It pairs well with cornbread, tortilla chips, or a side salad.

How do I thicken the chili?

Simmer it longer with the lid off, or mash some beans to create a thicker consistency.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your broth and canned goods.

Can I add meat to this recipe?

Sure. Ground turkey or beef can be browned separately and added in, though it will no longer be vegetarian.

Conclusion

Roasted Vegetable Quinoa Chili is a flavorful, filling, and wholesome dish that’s perfect for any season. With its smoky roasted vegetables, protein-packed quinoa, and comforting chili spices, it’s a recipe that everyone—vegan or not—can enjoy. Whether for a weeknight dinner, meal prep, or a crowd-pleasing potluck, this chili delivers big on both taste and nutrition.