This meatless chili is the perfect weeknight meal when you want something easy but comforting. There's only a little prep work and one pot required, so cleanup is a breeze. We're using simple, nourishing food ingredients here like black beans, quinoa, and sweet potato, without meat substitutes. The result is a delicious chili that's mildly spiced and a bit smoky, with just a touch of sweetness from the sweet potato. Even meat eaters love this one!
I created this recipe back in 2012 and so many of you have made it and told me you love it. If you like this recipe and want to try another whole foods vegan option, try my Vegan Shepherd's Pie!
If you're entertaining, this is a great vegetarian option to offer guests. It can be made in advance and reheated, which makes it great for meal prep and packing in lunchboxes.
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Ingredients For Meatless Chili
This recipe uses mostly whole-food ingredients without any meat substitutes. Nutritious foods like quinoa, sweet potatoes, and black beans provide protein, fiber, healthy carbohydrates, and vitamins without any additives that you'll find in ultraprocessed food products. Here's what we'll be using:
- black beans
- sweet potato
- quinoa
- tomato paste
- vegetable stock
- onion and garlic
- chili powder, cumin, and oregano
- olive or avocado oil
- salt and pepper
How To Make This Meatless Chili
Making this chili involves just a little chopping and only one pot to clean. You'll lightly sauté the onions, soften your potatoes with the beans in stock, then cook the quinoa for about 30 minutes. Garnish and that's it!
Step 1: Sauté the onions in oil over medium-low heat then add garlic.
Step 2. Cook the tomato paste and spices for 2 minutes.
Step 3: Stir in the beans, stock, and potatoes and cook for 5 minutes. Then, season with salt and pepper.
Step 4: Add the quinoa and cook for 30 minutes until potatoes and quinoa are cooked.
I like to garnish the chili with freshly diced avocado, chopped cilantro, and some crushed tortilla chips. A squeeze from a lime wedge can be nice too, to add some bright citrus flavor.
Tip: You may need to reduce the heat in step 2 to avoid burning your tomato paste, depending on your stove. If the paste sticks to the pan or starts to darken, slide the pot off the heat and stir continuously.
Substitutions and Variations
I (and readers) have been making this recipe for over 12 years at the time of this writing. Here are some substitutions and variations that we've enjoyed over the years:
- Make it spicy - If you like heat, try adding a jalapeno in step 1 below and cook with the onions
- Add in some corn - A cup or so of fresh or frozen corn can be added during step 4
- Substitute kidney beans - kidney beans can be substituted for the black beans
- Roll it in a tortilla or serve it in tacos - This is great as-is but also works great in tacos, burritos, and enchiladas.
Tools I Used For This Recipe
You won't need any fancy equipment to make this meatless chili. A knife, a cutting board, and a large pot are all that you'll need.
I've used our All-Clad cookware for over 15 years and it still works like new. I use the 8-quart stock pot for this recipe, so there's lots of surface area and plenty of depth to stir the chili.
For preparation, I use my Cutco chef knife and Virginia Boys black walnut cutting board to cut the onion. You'll also need a fine mesh sieve if your quinoa isn't pre-rinsed.
Storing Leftover Meatless Chili
Chili is always better the longer it sits, and this chili will keep in your refrigerator for four days. You can reheat it in the microwave or on the stove over low heat.
To freeze this meatless chili, allow it to cool to room temperature then pack it in an airtight freezer-safe container. I recommend freezing for up to 2 months. Thaw it overnight in the refrigerator then reheat it in the microwave or over the stove. The cooking time will vary depending on the serving size you're reheating. For the microwave, I recommend cooking in 1-minute increments until hot throughout. Stovetop reheating will take about 5 minutes over low heat, stirring frequently. If it seems a bit dry, try stirring in a splash of stock.
My Top Tip For Making This Chili
Check to see if your quinoa has been pre-rinsed. If there is no mention of this on the package, I recommend rinsing your quinoa in cold water through a fine mesh sieve for about two minutes. This will remove the natural coating on quinoa called saponins, which can cause quinoa to taste bitter to some people.
Healthy means something different to everyone, since our bodies are unique and have different requirements. However, this chili is full of fiber, vitamins, protein, and iron from real plant foods without using ultra-processed meat substitutes. If you're watching your sodium intake, you can decrease the sodium in this recipe by using low-sodium tomato paste and stock.
Other Recipes To Try
Looking for more meatless recipes? Try these:
What To Serve With Meatless Chili
Here are some ideas to serve with the chili:
Vegan Quinoa & Sweet Potato Chili
Ingredients
- 29 oz canned black beans rinsed and drained
- 6 oz tomato paste
- 32 oz vegetable stock
- 1 onion peeled and diced
- 5 cloves garlic minced
- 1 tablespoon chili powder
- 1 tbsp cumin
- 1 teaspoon oregano
- 1 tbsp olive oil
- 1 sweet potato peeled and cut into bite sized chunks
- 1 cup quinoa
- salt and pepper to taste
- avocado, cilantro, and crushed tortilla chips for garnish optional
Instructions
- Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes).
- Add the garlic, and cook for about 2 minutes.
- Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
- Add the beans, stock, and potatoes, and season with salt and pepper .
- Cook for about 5 minutes, then add the quinoa.
- Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.
- Top with avocado and chopped cilantro if using.
Cristina says
Do you think this would freeze and/or reheat well? I am only cooking for one and would love to make it for lunches.
milkfreemom says
Hi Christina! This will keep for several days in the fridge, and if you portion it out and freeze it will keep for up to one month. Hope you like it as much as we do!
jenn says
I made this tonight for dinner and it was so so so so so so good! ( my husband even liked it) Thanks for the inspiration! Here's my pic! http://pinterest.com/pin/4503668348436670/
milkfreemom says
Great pic! So glad you and your husband enjoyed it!
Kara says
Couod this be done in the crockpot?
Cristina says
Thanks for your response! I've made your recipe numerous times since July 2012. Even my carnivorous boyfriend enjoys it!
Thanks Again!
Cristina
jklimkow says
This is an amazing recipe, thank you for sharing!
I like things to bring a lot of heat, so only change I made was added two diced habeneros w/ seeds when I added the stock. You can remove seeds and it'll be less heat.
Ann says
I made this last night. Only change was to use kidney as well as black beans. So yummy!
milkfreemom says
I love red kidney beans! Glad you liked it!
Beth says
This was excellent!!! I used half black and half cannelini because that's what I had in the house. I also subbed the cumin for 2 tsp tumeric because I was out of cumin. Delish! Thanks for posting.
milkfreemom says
Glad you liked it! Thanks for the feedback.
Shelly says
Making this for dinner tonight. Can't wait to see how it turns out. Thanks for sharing!
milkfreemom says
I hope you enjoy it! Thanks for giving it a try.
Shelly says
Actually...which kind of quinoa did you use? Have white and red in the kitchen. Does it make a difference?
milkfreemom says
Hi Shelly! I made it with white quinoa. Thanks for bringing that up, I should have noted it! I do have some red quinoa and will try it out next time. I'll update the recipe with the results!
Erin says
I am making this now..looks so good but it is taking way longer than 15 minutes for the last part. DId anyone else have this issue. The quinoa isn't cooking up and it's still pretty watery.
milkfreemom says
Hi Erin! How did it come out? I haven't had this issue before, but stovetops can vary in heating temps, etc. I hope You liked it!
Beth says
Mine also took longer than 15 minutes. My liquid was evaporating faster than my quinoa was cooking so I reduced the heat and covered it for a few minutes. It turned out great and tasted delicious the next day out of the microwave too!
Shelly says
I ended up using red quinoa and it still turned out great! Eating the leftovers now for lunch! Thanks so much!
Traci says
Do you know the nutritional facts for this? It looks so good but I want to make sure it will fit in my allotted calorie intake
milkfreemom says
Hi Traci! I don't know the exact calorie count, but I estimate it's around 350 calories per 1 1/2 cup serving. That's not including avocado. The good news is it's nutritious and good for you, so you won't be consuming empty calories!
Kendra says
Hi 🙂 Just wondering if you mean one 1/2 cup serving, or a 1+ 1/2 cup serving. Made this last night can't wait to give it a try today for lunch 🙂 Thanks for sharing!
milkfreemom says
Hi Kendra, the serving size is 1.5 cups. Hope you liked it!
Brock says
I made it with red quinoa, seemed to take a bit longer. I also added in jalapeno for some added heat!
milkfreemom says
Great idea with the jalapeno, Brock! Thanks for the tip!
Ashleigh says
Thank you!!! This is so amazing. I didn't have any oregano, but it is still fantastic. And please don't skip the avocado...it makes the dish. Cannot wait to send this to work with my husband for his veggie coworkers;)
milkfreemom says
Thanks, Ashleigh! Glad you liked it!
Kristin says
I just had this for dinner. I was SO delicious! I added some kale that I had from the garden and also topped it with some fresh corn, cut off the cob. Definitely making this many more times! It also took a little more than 15 minutes to cook the quinoa fully (maybe 8 minutes or so, I didn't time the last few minutes) but turned out wonderfully.
Amy Thoennes says
This sounds really good! However, I don't have sweet potatoes...any ideas of a substitution?
Naomi says
I substituted sweet potatoes (husband is allergic) for buttercup squash. We LOVED it! Great recipe 🙂
Erica says
How many people do you think it serves?
milkfreemom says
If I remember correctly, this makes about 6 hearty sized bowls. Next time I do make it I'll update the recipe! Hope you like it!
Kristen says
I'm hoping to make this for dinner tonight! Any chance you think this could be crock-potted?
milkfreemom says
I think it could be cooked in the crockpot if you add the quinoa during the last hour of cooking. Let me know if you try it and how it comes out!
Cindy says
I made this last night. Yum! I have a 7-yr-old and a 5-yr-old and they BOTH asked for seconds! The onion I used was on the larger size so I caramelized it with a little honey to increase the odds of the kids eating the chili ; ) Thank you!!
milkfreemom says
So glad you liked it!
Amy says
How many servings does this recipe make would you happen to know?
milkfreemom says
Hi Amy! It makes about 6 hearty bowls. Hope you like it!
lyndi galves says
Yummy! I have been kinda obsessed with the black bean sweet potato combo lately, usually in taco form. This was a delicious alternative to my usual!
Emilly says
Absolutely DEE-LISH-US! Brilliant idea. I will say this, it did take longer than 15 min to cook. More like...30 min but trust me, I'm not complaining. My fiance went back for seconds. There was left-overs...for 1 person. SMH!
Jane says
I made this with some leftover baked sweet potatoes - I just cooked everything else and added the sweet potatoes at the end.
I don't know how well a dish like this would freeze - I often make soups with chunks of sweet potato and they turn mushy after being frozen. Luckily this recipe was so delish, it is doubtful there will be leftovers!
Allison says
Winner! This is the first vegan recipe I've tried and I was delighted to find it so quick and easy to make, and delicious to eat. Thanks for the recipe 🙂
milkfreemom says
Glad you liked it, Allison!
Tara says
This looks delicious, I'm going to make it tonight. About how many servings does this recipe make? Thanks 🙂
milkfreemom says
Hi Tara! The recipe will make about 6 hearty bowls. Hope you like it, it's a favorite!
Rachel says
I just made this recipe and it's AMAZING! A few things though... I used 2 sweet potatoes instead of one. And I had to add more chili powder, cumin and a dash of red pepper flakes to kick up the heat! Thanks for sharing! 🙂
Meredith says
Making it for a second time tonight. Definitely a winner! Thanks.
Renee says
I don't have tomato paste, but I have sauce. Do you think that will work??
milkfreemom says
Hi Renee, That may work if it doesn't have italian seasoning in the sauce. The texture will be thinner also, so you may want to reduce your water a bit. Hope you like it!
megan says
This was so delicious. We had it for dinner last night and the hubs LOVED it! Thanks so much for sharing your recipe!
lisa says
made this for dinner the other night. DELICIOUS! my kids and partner were all against the idea but the minute they tasted it they were amazed. thank you for sharing!
Laura says
This is so good! I made a big batch last night to bring to work for lunch every day this week. It is the perfect combo of healthy and delicious!
Kelsey says
Made this tonight and it ROCKED! So hard not to just dive into the whole pan. Thank you for sharing!
Cindy says
This looks amazing!! I tweeted and pinned this as well 🙂 Thanks for linking up with us!
Alaine @ GFDF Living says
WOW! This looks amazing. I saw this on the Gluten Free Friday Pinterest board and knew I needed to make this!
Jennifer says
This was delicious!! I'm posting a link from my recipe site to yours.
Mimi says
I made this for my roommates and they all loved it! This is a delicious, easy recipe for college students. Thanks for this GREAT recipe!
Nikki says
Made this tonight and it was AWESOME! Hubby liked it too! such earthy flavours and fills you up on the cheap $$! We added jalapenos and mushrooms for some heat and extra bulk.
Jen says
I made this for dinner tonight and it was delicious. My 3yr old, 1yr old, and husband even liked it. Thanks for sharing!
Tiffany says
Do you increase the heat ever? I think if I left the chili on med-low the entire time it would take forever to cook. Maybe that's why it's taking others so long? Thanks! Love this recipe.
Sara Patenaude says
Sounds like such a delicious idea! My only question is, this might be obvious to everyone else but do you use 1 cup cooked quinoa or uncooked? I couldn't tell...
Nancy says
Tried this tonight, it was really good! thinking pumpkin might work well, too. might try that next time!
Nancy says
This recipe made such a large batch that my husband and I ate it for lunch for two more days. Was even better the next day.
Donna says
This is REALLY good! I doubled the chili and cumen, added a can of kidney beans, and also a can of chopped tomatoes with juice. Thanks for the recipe!
Kristi says
SO good!! Omigoodness. This is definitely going in my keeper stash of recipes.
Keri says
Fantastic meal! Even my picky little eaters loved it. Will be in my dinner rotation. Thanks for the recipe.
Kim says
I found this recipe on pinterest and made it last night. Was SO GOOD! Can't wait for leftovers at lunchtime! Thanks for sharing the recipe @milkfreemom 🙂
Kara says
Can you make this in a slow cooker? Any adjustments need to be made?
milkfreemom says
Hi Kara, I haven't tried this in the slow cooker yet, but I'm sure it could be done. I think cooking it on low would work, and the only issue I can see would be overcooking the quinoa (it might be mushy). I plan on testing this in the slow cooker very soon and updating the recipe. Let me know how you like it!
bushra says
Does this recipe use cumin whole or ground cumin please?
milkfreemom says
Hi, it uses ground cumin.
Natalie says
Just made this! Came out great, and it's awesome for a nice cold fall day. Took a little bit longer to cook the sweet potatoes all the way through, might boil them up before hand next time and add them in. I also added cayenne pepper and some cinnamon which was a great touch. Thanks for this recipe!
ashley says
can't wait to finally make this tonight!
Emily says
I made this last night and it turned out amazing! I substituted black beans for vegan meat-free imitation ground beef and also used two sweet potatoes instead of one! I added about 2 cups of water to account for this. Thank you so much for sharing! Leftovers today for lunch 🙂
Hillary says
I absolutely love this dish! So easy to prepare, and no obscure ingredients...love it! I'm not vegan but I am always looking for healthy recipes, and with chili, that's really hard to find. I did think it was lacking a bit of flavor though so I'll probably add a little jalepeno in with the onion and maybe some red or orange bell pepper. Also, I did my own nutritional breakdown and I am coming way under that 324 calorie count mark...I like my numbers best (: Definitely making this again!!
Billy says
We made this in the crock pot last night and it was awesome! I browned the onions first then added all ingredients in crock except for the quinoa. Cook on high for 3 hrs, add quinoa, cook on high for additional hour. Like many other we added chili flakes for more heat.
Jennifer says
This looks really good and I'm planning to cook it for the first time this week! Just a quick question, though: When you say sweet potato, do you mean a yellow sweet potato or the more orange-hued yams that people often refer to as sweet potatoes? I have found that recipes don't always differentiate between the two, and they do have pretty distinct flavors and textures, so I'd love to know which one you used. From the picture it looks like maybe it was a yam? Thanks in advance for pointing me in the right direction 🙂
milkfreemom says
Hi Jennifer, I used a dark skinned sweet potato. I hope you like the chili!
tfaye says
Just made this in the crock pot with an extra cup of water and an extra sweet potato (they were small). Amazing. Put half in the freezer and half into small containers for lunches!
CJ says
I tried this tonight and it was delicious. I added some fresh corn and posted about it on my blog... http://thekitchensink8.blogspot.ca/2012/10/sweet-potato-quinoa-chili.html
Diane says
Thank you so much for this recipe. I have made it about 3 times in the last month. It is so simple and tasty! As is it is quite thick and I roll it up as a burrito or thin it down a little for chili.
This also freezes very well!
Shelbi says
I made this for dinner tonight and it came out great! Thanks for much for sharing!
Lisa says
Hi,
I found this recipe on Pinterest and made it last night.
I did however made a few changes. I didn't have black beans so I used 1 can of chickpeas and 1 can of kidney beans. I also added some cinnamon , pepper and some cayenne pepper instead of chilli. It tasted Devine!! It will def be a cooked up again (& again).
Such a beautiful healthy dish and its so easy!
Thanks xx
Corina says
I absolutely LOVE this recipe. I made it exactly as is. It's also really good leftover; next time I'm going to make a big batch!
Kelly says
I just made this for dinner, and it was so yummy! Even my meat loving boyfriend loved it! Thanks for the recipe 🙂
fawnelizabeth says
I made this tonight and it was AMAZING. I used Wildtree Vegetable Bouillon Soup Base instead of broth, and a whole head of garlic. Other than that, I made it as listed. So so so good. Thank you!!
Claire says
Omg! This looks sooo delicious and sounds so easy to make! As a broke and often busy post-college kid I'm DEFINITELY going to have to try this! Thanks 😀
Jenn says
This was my first attempt at vegan cooking. I am not a vegan but I am trying to cut down on meat for health reasons. This turned out fantastic! I did not even miss the beef. I am trying to eat a healthier diet and if all of the food tastes this good it will be easy to do. Thanks for the great recipe.
cori says
Absolutely amazing. I loved it,and I shared with friends who also loved it. I will be making this on a regular basis. While it was still boiling hot, Iput some in mason jars, and theyve sealed so that it will stay good for a few weeks. thanks so much for the recipe!
Amanda says
This is AMAZINGGGG. I found it through Pinterest and made it with no changes. My fiance also loved it and was so surprised that it was vegan AND delicious. This is actually one of my most favorite recipes I've ever made. I also wrote about it on my website and linked back to you.
Thanks for posting such an AMAZING recipe!!
Gabby says
I pinned this over the summer and finally just made it last night...what a wonderful recipe, thank you for sharing! My meat-eating family could not believe there was no meat in this! The only changes I made were subbing half the black beans for kidney beans and I threw in some frozen corn. I will definitely be making this many more times this winter!
Sara says
This was amazing! I did not have quite enough black beans, so I added some chickpeas too...delicious!
Annie Wilson says
This recipe was amazing! Thanks for sharing it with us. I know quinoa is really good for you, but most recipes with it turn out really bland. This one was awesome. I also did half black beans half red kidney beans. So yummy!
Ely says
I made this today for lunch and it was WONDERFUL! So filling and delicious! The sweet potato really adds a wonderful taste and texture! yum yum yum! Will DEFINITELY be making this again!
Casey says
I made this last night and I'm obsessed! It was so easy, inexpensive and delicious!! I doubled the spices (may not be necessary)and added shredded carrots and chopped spinach. My roommates were raving about it. The sweet potato adds a great flavor. Thank you so much! (Found it on Pinterest.)
Paige Andrea says
Amazing! This looks delicious and is perfect for my fitness competition prep meal plan!
Angela says
WOW!! I doubled this recipe and it is unreal!!! Thanks for the delicious recipe!! 😉
Chelsea says
I'm cooking a batch in the crockpot now! Excited to have 6 meals to take to work for the week. I'm a nurse and don't have time to prepare lunches on the days I work and this only took 10 minutes to prepare! What's better is that I made this for $7.00 (Already had quinoa and spices at home). So excited!
Kellie says
Hi - when you cooked in the crockpot, did you add the quinoa right away? Or with only an hour left to cook?
Thanks!
Heather says
I made this last night and it was amazing! I gave some to my friend who is a vegetarian and she wanted the recipe after she tried it! But I have a confession to make - I added a dollop of sour cream. It was heavenly!
Adri says
This was the most delicious and easy quinoa recipe. The flavors were amazing and I love the addition of avocado. I'm really a novice cooker and I'm very hesitant to make anything, but this came out so amazing I have hope! Thanks for posting this! I will be eating this a lot for years to come!
milkfreemom says
So glad you liked it!
Emily says
Hi,
I bought dried beans instead of canned...how would you sugest going about making this with dried beans?
milkfreemom says
Hi Emily, there should be instructions with your beans on how to soak them. I would soak the beans as directed, then continue with the recipe. Hope you like it!
Jen says
This has become one of my go-to meals, my family and I just love it! I've made it on the stove and in the crockpot and it works well either way. I add chickpeas and kidney beans, and sometimes extra veggies (carrots, peppers, zucchini). My hubby, 4yr old, and picky 1 1/2yr old all enjoy it. Thanks for the great recipe!
milkfreemom says
Thanks, Jen! Glad you and your family enjoy it.
Meredith says
Thank you for sharing this recipe...I've made it several times now:) It is yummy!!
milkfreemom says
So glad you like it, Meredith!
Em F says
This sounds amazing!!! And easy!
Can't wait to try. Thank you!
Susan says
I used butternut squash (we had a bumper crop of them last fall) instead of the sweet potatoes and it was great. I roasted them in the oven for 15 minutes at 400 before adding the, to the pot
Kelsie says
This was delicious! Even my boyfriend who dislikes quinoa and sweet potatoes loved it! I will definitely be making this again. Thank so much for this killer recipe!
Cathy says
I made this for the first time last night. This will be a staple in our house. Thanks everyone for the different variations. Someone asked about substituting potatoes. I only had one small sweet potato, so I added a peeled red potato. It was just fine. We also didn't have vegetable broth, so I substituted mushroom broth and it was good. If anyone is cooking for someone with IBS, just leave out the beans. It works great. Thank you Milk Free Mom for such an easy and nutritious recipe.
Nicole says
I made this and it turned out pretty great and was easy although it takes more like an hour to prep and cook. I added red pepper and may try adding corn, more garlic, and a jalapeño.
I would cook the sweet potatoes longer before adding the quinoa next time but there will be a next time.
Jen says
This was absolutely delicious!!! Will for sure be making this again!!!
Aria says
Absolutely amazing dish - made this my first week as a vegan, and it hit the spot, perfectly. Next time I might up the beans (because I love them!) - I also added extra chili powder, and quite possibly some other spices that were within reach, and used Tofutti "sour cream" - amazingly good. Will definitely make again, and again.
Jenn says
Curious what the serving size is for the sake of budgeting calories, thanks!
milkfreemom says
Hi Jenn, the serving size is 1 1/2 cups. Hope you like it!
Corrina F. says
I made this last night and it was SO yummy! Even my meat eater fiance loved it. The only thing that I did differently was added a bit of red pepper spice to it. We like things with a little kick. 🙂 Thank you for sharing this...we love it!
Kate says
I have cooked my fair share of recipes from blogs and not once have I ever left a comment. I HAVE TO COMMENT. This chili is amazing. I am just vegetarian but I try to eat vegan as much as I can handle (but I love ice cream ah!). I think I've made this every week for a month. I can't keep it in the fridge longer than a day. Between myself, my roommate, my boyfriend, and my parents, we buy all these ingredients and stockpile so we can make more chili. You are truly a genius. This fulfills my craving for tacos, which I haven't had since becoming vegetarian (can never find a recipe that just gets it right). Sometimes I put this in a tortilla with melted Monterey Jack cheese (trust me, it compliments the chili PERFECTLY) along with avocado and its just heaven. You have done me such a favor. This is so simple and so delicious. A thousand times, thanks!!!
milkfreemom says
Thank you so much, Kate! What a compliment! So glad you liked it. 🙂
jo'rell says
Exactly what she said! I've cooked from several blogs but never was it good enough that I wanted to leave a comment. Thank you so much for this one, it was AMAZING!
BEth says
Found you via Pinterest, and I'm thankful for that! This is delicious. Always on the hunt for healthy and quick recipes that I can throw together at the end of the day.
THANK YOU!
cori says
everyone that tries this "has to" have to recipe. I hate leftovers, and i love reheating this every time, i dont get sick of it. LOVE LOVE this
Sarah says
This might sound strange but I added some raisins to the recipe. My mum used to make an Indian dish with raisins and the combination of the spicy and sweet was really good. My risk worked out, I only added a couple of tablespoons of raisins but they were perfect. I think I would add a few more next time.
milkfreemom says
I will definitely try this next time! Sounds like a great combo. Thanks for sharing!
Tara says
I tried this recipe last night and blogged about it! It is seriously yummy! Thanks for sharing! I can't wait to eat the leftovers for lunch!
Jeannie Donahue says
I've been moving towards a plant based diet and find that most recipes on blogs and in books do not include nutritional information. This is frustrating as it's very time consuming to figure out for every new dish!! Thanks for the great recipe AND the nutritional information! : )
Cristina_A says
I made this for my "I only eat" boyfriend which was informed by his doctor to cut down on his protein intake.
I fell in love with the recipe at first bite. He tasted it. Then tasted it again, put his bowl down and declared, "It's a winner!" He asked for seconds, and asked if there was enough for tomorrow's lunch.
I'm on Weight Watchers and it's very point friendly. 1 cup was more than filling.
Thanks!
Cristina
DianeR says
This is so excellant ! Even meat eaters love the taste of this chili, the quinoa gives you the texture of ground beef. AWESOME !
dginchelsea says
not sure how I came across this recipe, but as a new vegan that is helpless in the kitchen (and has lived off of NYC takeout for the last six years) I tried this recipe tonight and WOW so easy to make. Tastes great and highly recommend!!!
Alexis says
This chili is SO GOOD, I had to come back and give a review. It was super easy and super delicious. I served it with avocado and chips and it was nom nom nom good. Thanks so much!
Jessica says
This is one of the BEST recipes I've come across on PInterest so far! So good! So quick and easy to make too. I'm sure I'll be making this Chili often. Thank you!
Amanda says
Delicious recipe. I was in a hurry so I made this on medium heat rather than medium low heat. Still turned out great. Will definitely be making this again.
Tina says
My husband raves about this and begs me to make it. I usually use chicken broth because it's what I have on hand and it tastes great. We've never frozen it because the leftovers are almost better than the first time around! This will be in my regular dinner rotation for a good long while... maybe even long enough for my kids to come around.
Karyn says
Super Yummmm! Meat-loving family thoroughly enjoyed this meal 🙂 Thanks for the recipe!
Bekah says
I had to comment because I have made this several times after finding it about 6 months ago when searching for a vegan friend and I love it! It's one of the few meat-free recipes that I've made that I don't get comments that "this would be better with a little meat mixed in." I've recommended it to tons of people. Thanks for sharing this deliciousness.
connie says
This recipe turned out so well...delicious, hearty, I added some fresh corn but stuck to the recipe otherwise. May tweak in future but will be hard to improve upon...Thanks!
Sylvie says
Just made this! Yummy!! Substituted some items I had in the house for those listed: used canned diced tomatoes and half the amt of stock. Also left the skin on the sweet potatoes bc I couldn't find my peeler. Turned out just as delicious! Thanks for the great recipe!
Amanda says
I made a chili using this recipe and it won me first place at an annual chili contest i participated in yesterday 🙂 It was even up against meat chili, too! Thanks for the great recipe - i followed it exactly, and added some nutritional yeast, TVP, and liquid smoke 🙂
milkfreemom says
Wow, Amanda! That's great! I'm so glad you (and the judges) enjoyed it. 🙂
tara says
this may be a sill question, but did you soak the quinoa first? thanks:)
Rachel says
Tried this recipe on Saturday and it was delicious! I picked up a white-flesh sweet potato by accident from the store, but used it anyway and it turned out great. I think I'll make it a bit spicier next time I make it as I like a bit more kick than this had! I topped it off with some avocado slices and it was very yummy!
Kaylen says
just want to double check, you put the Quinoa in raw and it will cook in the tomato pasta?
I have done recipes where it calls for this and it never cooks and is like hard rice. I am excited to try this though, it looks delicious. Had anyone tried adding zucchini or corn?
Megan says
Wow! Fantastic recipe. I wanted a little smoky flavor, so I added a sprinkle of smoked paprika and chipotle chile powder. But I am totally in love with this recipe. So easy! I love making things mostly out of pantry staples.
Kara says
This was my first time making chilli, this recipe was quick, easy and tasted amazing! I used kidney beans instead and added fresh ginger, it was a great addition. Thanks 🙂
Kelly says
Hi! I had to let you know that this has become one of my very favorite recipes! I also like things a little spicy, so I add a few small jalepeno peppers when I throw in the garlic. So good. It keeps very well in the fridge and is healthful and satisfying. Thank you!!
Monica says
I searched vegan on Pinterest and came across your recipe. It is so good! I only had one small can of black beans so added a can of lentils too. I put in a can of diced tomatoes since I didn't have the paste. I like it hot so added in a little Chipotle in adobo that I had portioned in the freezer. It took probably 30 minutes to cook. The avocado on top is the perfect touch-Thank you for sharing this will become a regular in our house!!!
Misty says
How do you think this would translate to being made in a crockpot? I am thinking I could just put everything in it and it would cook fine, what do you suggest?
Hayley says
Hola! Thanks so much for the recipe! I made it last week and it was so, so, so delicious. I didn't have chili powder or onions, but the chili still came out great. I actually still have some left for lunch today 🙂 I'm looking forward to eating it. Thanks so much for sharing. It is now one of my favorite recipes!
Cheryl says
I made this recipe tonight and LOVED it! I made a few changes - I didn't have black beans so I used chick peas and kidney beans, and I added an extra teaspoon of chili powder, a tsp of smoked paprika, and a pinch of cayenne. I will definitely make it again.
Linni says
I made this for the first time tonight and it was delicious. Thank you so much for sharing the wonderful recipe!
The avocados at my store looked pretty yucky, so I topped the chili with Wholly Guacamole and it was perfect.
Irene says
I made this tonight with red kidney beans and a can of lentils. It was soooo delicious.
Lisa says
Made it tonight. Loved it! Easy too. This will definitely become a regular in our house.
Joy says
Wow. I just made this for our Super Bowl supper. It was AMAZING. Everything about it is perfect. Bravo.
Amy Y. says
Lid on or off after you add the quinoa? Thanks!
milkfreemom says
Hi Amy, I put the lid back on and stir occasionally. Enjoy!
LC says
I realize that this was posted awhile back, but my question is, could you use butternut squash in place of the sweet potatoes?? I have some butternut squash & I have no idea what to make with it
milkfreemom says
I think butternut could work well with the flavors in this. The squash may not hold up and become a little mushy, but I think it could work well. Let me know how it turns out!
Tara says
Hi, this may be a silly question, but do u soak the quinoa first... Thanks!
stephanie says
Just made the recipe turned out perfect. So healthy.. so easy.. and easy clean up! Thanks so much!!!!
I used sprouted quinoa:)
Dylan says
I tried the recipe with quinoa and millet. Both were delicious (the texture with the millet was a little different) but the millet was a bit cheaper, which for a broke college student is important.
Jenifer Avery says
I've had this recipe pinned on Pinterest for about a year and just got to it. This is seriously one of the best things I've probably ever made. It's a keeper for sure. (Although I will admit I changed it a little and added chicken!) Thank you!!
Stacey says
I am making this over the weekend for some friends and I can't wait! Any suggestions for what kinds of sides to serve with it?
milkfreemom says
Hi Stacey! I like to serve it with a side salad, like this one, and some vegan cornbread. Enjoy!
Tracy Beckerman says
I would love to make this in the slow cooker. Any thoughts on how to make that work??
Joan says
I have made this many times over the last year. It is so hearty and healthy! We love it.
Christin says
This is EXCELLENT! This recipe is going into our short list of favorites!!
I read some suggestions... Used 2 sweet potatoes, and used half black beans and half kidney beans.
Haley says
This was great!! Next time I think I'll add a little less water, it came out soupy for me. With some added corn though it was delicious! Even my dad (who is very meat meat meat) enjoyed it and had seconds! I'm not vegan, but I am lactose intolerant, so I will definitely use this recipe again! Thank you!!
Laura D. says
I LOVE this recipe! I make it all the time. It's delicious, easy, and everyone loves it! I make it for family parties all the time and even kids love it 🙂 Thank you so much for this recipe!
Sarah Partain says
I LOVE this chili!!! I make it all the time, especially for big groups. My kids love it too because it doesn't have squishy canned tomatoes!
I've also added ground beef for extra protein and cocoa powder and cinnamon for an added "warmth" which my kids also love!
Gina Redina says
I have replaced ALL my chili recipes with this fantastic, no fuss, one pot chili. My girlfriend had first made it many years ago for our weekly after church Life Group. Not one of the 4 men in attendance knew it was meatless. We waited until they were done with their second bowls to inform them of their new vegan titles! lol. I make double the recipe always and freeze it in individual containers for quick & convenient microwave defrost/heat dinners. I also replaced the tomato paste with 14 oz can of fire roasted tomatoes, I use 2 13 or 14 oz cans of the black beans if I don't have the 29 oz size and I use raw cubed butternut squash in place of the sweet potato. If you're going to go the butternut squash route, I would suggest you have a very sharp knife and cut with caution. Well worth the time. We are not milk free, so I offer sour cream and a variety of shredded cheeses along with the must have cubed avocado and chopped cilantro! And hubby can't eat most anything without hot sauce. I put that on the side. This recipe is so Yummy for the tummy!
Milk Free Mom says
I'm so glad you like it! Fire-roasted tomatoes are a great substitute. I love that smoky flavor.
Lisa Saal says
Here to say thank you! I’ve been making this recipe for years and love it. Even my meat loving family members love it. The leftovers last forever and are great in tacos and nachos. Making it again on this cold night!! Thank you!!
Lyndsay Homme says
I'm so glad you love it! Thank you for the feedback 🙂
Kate Werner says
I'm coming here to write a review, but more of a thank you. Twelve years ago I was a VERY poor college student with a gluten and dairy allergy who could barely afford to eat most weeks. I could actually afford the ingredients for this recipe and it would make large quantities and was really filling and delicious. I am not exaggerating when I say I lived off of this. This was probably the only thing I ate for years, for two meals a day, and single-handedly kept me alive. Thank you, thank you, thank you <3
Lyndsay Homme says
Thank you so very much for your message, Kate. It means so much to me that you liked the recipe and that it helped you during a challenging time. You have inspired me to publish more budget friendly meals, and I hope it will help others like you. I appreciate your feedback so much. From the bottom of my heart, thank you!
Mary says
I liked the sound of this recipe when I first read it. But then, I was so incredibly surprised by the flavor and appealing texture of this recipe. It is indeed easy to make. It is a favorite of mine for the delicious taste and the nutritional value.
Lyndsay Homme says
Thank you so much for the feedback, I'm so glad you like it!
Susan says
Could this be made in a crockpot? I’ve made it many times on the stovetop but wondered if I could let it cook while I was away for the day?
Lyndsay Homme says
I have not yet tested in this crockpot but it's on my list of things to test!
Coni says
I have been making this for years. Today I entered it in a Chili Cook-off and it won! It was the only Vegetarian/Vegan Chili offered and everyone loved it.
Lyndsay Homme says
Wow, congrats! I'm so glad you like it. Thanks so much for the feedback!