Vegetarian Chili or Not

This chili is so amazing that you will want to go back for seconds! So grab your bowl and let’s get to eating.

Don’t be alarmed at how long the recipe list is. You will find it easy to make and completely worth your time. I promise!

If you would like to add some meat to your recipe, feel free. Just cook off your meat first and add it to the mix.


ingredience list2 cans kidney beans, drained and rinsed, plus 6 cups water or stock OR half and half kidney and black beans

ingredience list1 cup uncooked quinoa

ingredience listOne 6 ounce can tomato paste

ingredience list2 tablespoons olive oil

ingredience list1 can crushed or chopped tomatoes

ingredience list1 medium onion, peeled, quartered and diced

ingredience list1 red pepper, diced

ingredience list1 green pepper, diced

ingredience list1 medium carrot, diced

ingredience list2 stalks celery, diced small

ingredience list1 tablespoon jalapeño peppers, halved, seeded, and minced

ingredience list1 – 2 tablespoons fresh ginger (2 – 4 thin slices) peeled & minced, OR 1 teaspoon dried ginger

ingredience list2 – 4 cloves garlic, peeled and minced (approximately 1 tablespoon)

ingredience list1 tablespoon chili powder to make it mild, more to make it fiery

ingredience list2 bay leaves

ingredience list1/2 teaspoon cinnamon

ingredience list2 teaspoons each: paprika, ground cumin, coriander

ingredience list1 teaspoon each: dried thyme, basil, oregano

ingredience list1 cup fresh or frozen corn kernels

ingredience list1/2 cup minced cilantro

ingredience list2 tablespoons tamari

ingredience listFresh ground black pepper to taste

Slow Cooker Chili Directions

  1. Turn an 8 – 10 quart crockpot on high
  2. Add cooked beans, cooking liquid or water, quinoa, tomato paste, bay leaves, and cinnamon
  3. After sautéing the veggies & spices, transfer them to the slow cooker
  4. Reduce crockpot heat to low, cover and cook 4 – 6 hours
  5. Add corn, minced parsley or cilantro, tamari to taste. Cover and cook for another 1/2 hour on high heat.

Stovetop Chili Directions

  1. Add quinoa & tomato paste to kidney beans + cooking liquid or water
  2. Add bay leaf and cinnamon
  3. Return to boil, cover and simmer
  4. Preheat sauté pan or frying pan on medium-low and add oil
  5. Prep veggies
  6. Sauté minced garlic, ginger and jalapeno on medium heat for 5 minutes
  7. Add remaining veggies and sauté 5 more minutes
  8. Add remaining spices, sauté another five minutes
  9. Transfer the veggies to the bean + quinoa mix, cook another 30 minutes
  10. Add corn, parsley or cilantro, and tamari to taste
  11. Cook for a few more minutes and serve


Tip #1: If your palate runs a little on the spicy side, you can add hot sauce to the top of your bowl of chili.

Tip #2: Place individual servings in a freezer safe container. When you are ready to use, take it out of the freezer the night before and place it in the refrigerator. By dinner time, it should be ready for stove top reheating.

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