Easy Roasted Vegetable Quinoa Chili

This easy Roasted Vegetable Quinoa Chili is total comfort food that's delicious and healthy, too!

Did you know that the fourth Thursday in February 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 share one of my fave recipes to honor such a wonderful day. 😉

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 ... total comfort food! It's just the right thing to warm up your family on a freezing cold day!

Quinoa Chili

Are you getting sick of quinoa recipes around here? I hope not.

I absolutely love quinoa. It's totally delish and can be used in so many ways. Plus, it's a great source of protein for vegans and vegetarians, so coming up with easy quinoa recipes is my fave!

Since I love it so much, I try to eat quinoa at least once a week, and my vegetarian Quinoa Chili is a go to recipe.

This vegetarian chili with quinoa is filled fresh veggies. Roasting the vegetables concentrates their flavor, and their caramelized, slightly sweet taste is a great counterpoint to the piquant spices.

If you like quinoa as much as I do, then you have to try this yummy Roasted Vegetable Quinoa Chili!

How to Make Quinoa Chili

You are going to love how easy this Chili with roasted vegetables is to make!

Start by roasting the veggies: zucchini, grape tomatoes, and a poblano pepper. While the veggies are cooking, you'll work on the chili.

This simple vegan chili starts with a base of sauteed onions, garlic, and spices, that's combined with black and pinto beans, vegetable broth, tomatoes with chiles, and of course, quinoa!

Once your quinoa is tender, you'll add the roasted veggies. Then, it's time to eat.

Topping the Quinoa Veggie Chili

In my opinion, part of the fun of serving this chili is adding creative toppings!

I especially like this chili topped with sour cream, cheddar or pepper jack cheese, black olives, and green onions. But feel free to change things up and add your favorite toppings.

This is one darn good bowl of Black Bean Quinoa Chili, if I do say so myself! Give this chili a try anytime you're craving a warm, filling, one bowl meal!

Loved this Vegetarian Quinoa Chili?

If you liked this Veggie Chili, you definitely need to try one of my other chili recipes!

• Veggie Chili ... a classic Vegetarian Chili recipe!
• Crock Pot Spicy 3-Bean Chili
• Three Pepper Vegetarian White Bean Chili
• Easy Frito Pie

Looking for more comfort food ideas to get your through the winter? I've rounded up my favorite Vegetarian Comfort Food Recipes here.

And if you'd like more quinoa recipes, you can find them all here!

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5 from 1 vote

Roasted Vegetable Quinoa Chili

This Roasted Vegetable Quinoa Chili is a healthy take on comfort food!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: American

Servings: 6 servings

Calories: 390kcal

Author: Ginnie

Ingredients

For Roasted Vegetables:

• 4 cups cubed zucchini
• 1 pint grape tomatoes (cut large tomatoes in half)
• 1 poblano pepper
• 2 teaspoons extra virgin olive oil
• ½ teaspoon salt

For Chili:

• 2 teaspoons extra virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 6 cups vegetable broth
• 1 (29-ounce) can black beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 cup quinoa, rinsed

For Serving:

• Toppings of your choice, such as sour cream, cheese, olives, etc.

Instructions

• Preheat oven to 425 degrees.

Prepare roasted vegetables:

• Combine zucchini, grape tomatoes, and poblano on a baking sheet. Drizzle with olive oil and sprinkle with salt; mix to coat.
• Roast vegetables for 15 minutes, then flip and continue cooking until browned and tender, about 10 minutes more.
• Remove veggies from oven and transfer poblano to a ziplock bag; let rest until cool enough to handle.
  
• Use a knife to scrape skin off poblano pepper, then remove stem and seeds. Chop pepper and set aside with roasted veggies.
  

Cook chili:

• While veggies are roasting, heat olive oil over medium heat in a large pot.
• Saute onion in oil until tender.
• Add garlic, chili powder, cumin, oregano, and salt to onion; cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
• Stir broth, beans, and diced tomatoes into onion mixture. Bring to a boil and then mix in quinoa.
• Reduce heat and simmer until quinoa is tender, about 25 to 30 minutes.
• Stir in roasted vegetables, then season to taste with salt.
  
• Serve chili hot with your favorite toppings. Enjoy!
  

Notes

I like spicy food, so I don't think this chili is very hot. If you'd prefer a milder chili though, you can try a few things. Try cutting the chili powder in half and/or using regular diced tomatoes, instead of tomatoes with chilies. Poblano peppers add more flavor than heat, but you could use half a poblano or skip it all together if you're worried about it being too hot.

 

Nutrition

Calories: 390kcal

Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

What is your favorite kind of chili?