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

Description

Roasted Vegetable Quinoa Chili is a hearty, plant-based chili packed with roasted vegetables, protein-rich quinoa, and bold spices. It’s smoky, filling, and perfect for a comforting vegan meal.

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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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Chop bell peppers, zucchini, carrots, and red onion. 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 the flavor.
Stir in crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and the 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.

Notes

Use pre-cooked quinoa to save time.
Roasting the vegetables adds a deep, smoky flavor.
Add jalapeños or hot sauce for extra heat.
Store crumbled tofu or tempeh can be added for even more plant-based protein.
This chili freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Chili
Method: Stovetop, Roasting
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 340
Sugar: 8g
Sodium: 640mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg