Vegan Corn and Quinoa Chili

Vegan Corn and Quinoa Chili

Dietary Vegan
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party


  • 2 Large Onions (Chopped)
  • 1 Large Red Bell Pepper (Chopped)
  • 1 Green Chile Pepper (Diced)
  • 6 cloves Garlic (Minced)
  • 2 1/2 tablespoons Mild Chili Powder
  • 2 cans (15 oz) Diced Tomatoes with Juice
  • 1 1/2 cup Freeze Dried Corn
  • 1/3 cup Uncooked Quinoa (Rinsed)
  • 2 cups Kidney Beans (Drained)
  • 2 cups Black Beans (Drained)
  • 26 cartons Crushed Tomatoes
  • 8 cartons Tomato Sauce
  • 1 tablespoon Cumin
  • 2 teaspoons Oregeno
  • 1 tablespoon Olive Oil
  • 3 cups Water
  • Salt and Pepper (To taste)


Step 1
Saute chopped onions, bell pepper, and green chile pepper in one tablespoon of olive oil in a medium sauce pan. When they become translucent(about 3-5 mintues) add garlic, chili powder, salt and pepper and cook for another 2 mintues.
Step 2
Add crushed tomoatoes, diced tomatoes, tomato sauce and water to the onion mixture and bring to a boil.
Step 3
Add quinoa and simmer on low for 30 minutes. Add more water if needed.
Step 4
Taste and season with more salt, pepper, chili powder if needed.
Step 5
Add corn, black beans, kidney beans and cook for another 10 minutes. Keep adding more tomato sauce or water if needed to thin it out.
Step 6
Serve in large bowls. Garnish with sliced green onion if desired.
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Recipe Name
Vegan Corn and Quinoa Chili
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