Roasted Vegetable Quinoa Chili

Did you know that February 26 is National Chili Day? Probably not, unless you are a true chili fanatic.

I read about this special holiday somewhere, and I thought it would be fun to come up with a recipe to honor such a wonderful day. šŸ˜‰ Chili is the perfect comfort food, and this winter, I’ll take all the rich, warming meals I can get.

My Roasted Vegetable Quinoa Chili is a delicious vegan meal in a bowl, and it’s just the right thing to satisfy you up on a freezing cold day!

This Roasted Vegetable Quinoa Chili is the perfect winter comfort food! | Hello Little Home #vegan #vegetarianchili

Are you getting sick of quinoa recipes around here? I hope not! I can never get enough quinoa and cook at least one meal a week with it, so of course, I had to include it in my chili.

In addition to my favorite grain, this Roasted Vegetable Quinoa Chili is filled fresh veggies. Roasting the vegetables concentrates their flavor, and their caramelized, slightly sweet taste is a great counterpoint to the piquant spices.

A word about the spices. I love spicy food … usually, the spicier the better. I seasoned this chili with a roasted poblano pepper, plenty of chili powder, and tomatoes with green chilies. To me, it is pretty mild. If you’re worried about it being too spicy though, there are a couple things you can do. Cutting the chili powder in half and using regular diced tomatoes, instead of tomatoes with chilies, are your best options. Poblano peppers add a lot of flavor and are not very spicy. So keep that, unless you are completely averse to any and all heat!

All of these flavors come together to produce a pretty darn good bowl of chili, if I do say so myself! Give this Roasted Vegetable Quinoa Chili a try on National Chili Day or anytime you’re craving a warm, filling, one bowl meal!

Roasted Vegetable Quinoa Chili

Yield: 6 servings

Roasted Vegetable Quinoa Chili


    For Roasted Pepper:
  • 1 poblano pepper
  • For Chili:
  • 2 tsp. extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced or pressed
  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. oregano
  • 1 tsp. salt
  • 6 cups vegetable broth
  • 1 (29-oz.) can black beans, drained and rinsed
  • 1 (15.5-oz.) can pinto beans, drained and rinsed
  • 1 (14.5-oz.) can diced tomatoes with green chilies
  • 1 cup quinoa, rinsed
  • For Roasted Vegetables:
  • 4 cups cubed zucchini
  • 1 pint grape tomatoes
  • 2 tsp. extra virgin olive oil
  • 1/2 tsp. salt
  • For Serving:
  • Topping of your choice (sour cream, cheese, olives, etc.), optional


  1. Preheat oven to 425 degrees.
  2. Roast poblano:
  3. Using a pair of tongs, hold poblano pepper over gas burner and cook until charred, rotating frequently.
  4. Place pepper in a ziplock bag or covered bowl. Let cool.
  5. Use a knife to scrape charred skin off pepper.
  6. Remove the stem and seeds from the pepper.
  7. Dice pepper and set aside.
  8. Cook chili:
  9. Heat olive oil over medium heat in a large pot.
  10. Saute onion in oil until tender.
  11. Add garlic, chili powder, cumin, oregano, and salt to onion; cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
  12. Stir poblano pepper, broth, beans, and diced tomatoes into onion mixture.
  13. Bring to a boil and then mix in quinoa.
  14. Reduce heat and simmer until quinoa is tender, about 25 - 30 minutes.
  15. Prepare roasted vegetables:
  16. While chili is cooking, combine zucchini, grape tomatoes, olive oil, and salt on a rimmed baking sheet.
  17. Roast vegetables until browned and tender, about 20 - 25 minutes, stirring halfway through.
  18. Finish chili:
  19. When quinoa is tender, stir in roasted vegetables.
  20. Simmer chili for a couple minutes, then season to taste with extra salt, if necessary.
  21. Serve chili with your choice of toppings. Enjoy!


If you do not have a gas stove, roast the chili in the oven instead.

This Roasted Vegetable Quinoa Chili is the perfect winter comfort food! | Hello Little Home #vegan #vegetarianchiliPart of the fun of serving chili is adding creative toppings. I especially like sour cream, cheese, black olives, and green onions, but why not add your own favorites?

This Roasted Vegetable Quinoa Chili is the perfect winter comfort food! | Hello Little Home #vegan #vegetarianchiliWhat is your favorite way to eat chili?

I’m linking up with I Heart Naptime.

You may also like

Sort by:   newest | oldest | most voted
Linda and Alex @ Veganosity

This looks incredible Ginnie! I love me a big bowl of spicy chili! Now I need to make some for National Chili Day!!

Oh yum, Ginny! I could go for this right now! Pinning!

This sounds so good! Although I will be the only one in the house to eat it. More for me! Pinned

I finally made this chili and I brought it to work to share! My only disappointment was that we didn’t have any leftovers! The flavor was amazing, mild spiciness…my coworkers are very picky eaters and I got compliments all day.

[…] Wild Rice SoupĀ  |Ā  Roasted Vegetable Quinoa ChiliĀ  |Ā  Kitchen Sink Vegetable […]

[…] Roasted Vegetable Quinoa Chili – this hearty chili is chock full of healthy ingredients. […]

[…] Any chili recipe will work though (try it with your fave recipe). I’d love to try it with my Roasted Vegetable Quinoa Chili (which is really similar to the chili served at the tailgate) or my Three Pepper Vegetarian White […]

[…] Roasted Vegetable Quinoa Chili (via Hello Little Home) – This hearty chili tastes amazing, and it’s actually pretty healthy, too. […]