Quinoa Chili Verde
Quinoa Chili Verde, featuring tomatillos, poblanos, beans, sweet corn, and mild spices, is a thick, hearty, easy one-pot meal ready in about 35 minutes!
Here I am again with more tasty inspiration for the Vegan Chili recipe collection (I just can’t help myself!). When you are looking for a chili recipe with a twist, this Quinoa Chili Verde is simply wonderful!
Along with quinoa, the poblano and tomatillos are the stars of this hearty quinoa chili. Add to that, protein-rich beans and sweet corn, and this is an absolute gem of a recipe that’s hearty and brightly flavored!
So without further ado, I share with you another great vegan chili recipe!
Ingredient Notes
This healthy quinoa chili is a one-pot wonder and will be ready in under an hour. A few quick notes about the recipe:
- Tomatillos: Their citrus notes brighten this chili. They naturally have a sticky film on their skin, so be sure to wash them well before prepping.
- Spices: I’ve added just enough herbs and spices to be noticeable without overpowering the recipe. I used a flavorful vegetable broth, so if you’re using water, you may want to up the amounts of spices to taste.
- Add Tempeh: Add a package when combining everything while crumbling it between your fingers. Tempeh will make it that much heartier (and it’s an excellent soy product for most!).
- Corn: I also added corn for color and a nice sweetness. If fresh isn’t available, frozen or canned will work too.
- Beans: You can mix cannellini, kidney, pinto, or black.
This delicious green quinoa chili is going to be a nice departure from the usual chili routine. Gather up your ingredients and give it a try!
How To Make Quinoa Chili Verde
- Prep: The only things you have to chop and dice are the onion, peppers, and tomatillos. I left my tomatillos on the chunky side – they will soften and fall apart, but you can dice them up as small as you like.
- Sauté: In a large pot or Dutch oven, heat oil/water over medium heat, then sauté onions until softened, about 5 minutes. Add garlic powder, oregano, cumin, and chili powder, and cook for 1 minute more, stirring frequently until fragrant.
- Add the remaining ingredients: tomatillos, poblanos, corn, beans, quinoa, and vegetable broth.
- Boil and Simmer: Bring to a boil, cover, reduce the heat to low, and simmer for 20 – 25 minutes. Remove from heat, uncover, and let it rest for 10 minutes before serving. The chili will thicken upon cooling.
- Taste for flavor: add more liquid as needed.
That’s it, now all you have to do is enjoy this delicious chili!
Serving Suggestions
Pairs well with this homemade Vegan Cornbread, vegan sour cream, and diced avocado.
How Long Will Leftovers Keep?
Leftovers can be stored in a covered container in the refrigerator for 5 – 6 days. Re-warm on the stovetop or in the microwave. It makes a great meal prep for the week, with vegan cornbread on the side for dipping and soaking.
Can You Freeze Quinoa Chili Verde?
Yes, it freezes wonderfully for up to 2 months! My favorite way to freeze this chili is in individual portions in freezer-safe containers. Then, when I’m ready to cozy up with a bowl of warm chili, I can just pull it out of the freezer and reheat it. You can also freeze larger portions in large ziplock bags or containers.
More Vegan Chili Recipes!
- Sweet Potato & Quinoa Chili
- Easy Vegetable Chili
- Chili Stuffed Sweet Potato
- The Ultimate Tempeh Chili
- See all vegan chili recipes on TSV!
If you try this easy vegan chili recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
QUINOA CHILI VERDE
Green is good! This vegan Quinoa Chili Verde is filled with tomatillos, poblanos and mildly spiced, and a nice change from the usual chili routine!
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: Serves 4 – 6 1x
- Category: Entree
- Method: Simmer
- Cuisine: Vegan
Ingredients
- 1 tablespoon olive oil or 3 tablespoons water
- 1 large white onion, diced
- 1 teaspoon garlic powder
- 1 heaping teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 1b. tomatillos, diced or quartered or 1 can (15 oz) crushed
- 2 poblano or Anaheim peppers, deseeded and diced
- 1 cup corn (fresh off the cob, frozen or canned)
- 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup dry quinoa
- 4 cups vegetable broth
- salt & pepper, to taste
- avocado, diced
- bunch cilantro, roughly chopped
- cashew sour cream
Instructions
Saute: In a large pot or dutch oven, heat oil/water over medium heat and saute onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant.
Simmer: Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 20 – 25 minutes. Remove from heat, uncover and let rest a few minutes before serving.
Serve in individual bowls topped with garnish of choice. Pairs well with cornbread too, either on the side or broken up in your chili!
Serves 4 – 6
Store: Leftovers can be stored, covered, in the refrigerator for up to 4 – 6 days. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.
Notes
Add in a package of organic tempeh for added hardiness. Three Grain Tempeh is my favorite flavor wise.
You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh sieve.
Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.
Slow-Cooker: This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.
FOLLOW TSV on Facebook, Instagram, Pinterest, Youtube, or Subscribe (email) for more recipes and inspiration!
Loved this! I love tomatillos but never considered using them in anything other than salsa. I added an additional can of beans and a zucchini just for more volume, which worked well.