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Roasted Red Pepper Vegan Chili with Quinoa

Roasted Red Pepper Vegan Chili with Quinoa

Trying to find a high-protein vegetarian chili dish that’s loaded with flavor and easy to make? Use one single pot and make our flavorful Roasted Red Pepper Vegan Chili fully geared up with quinoa and beans.

A couple of years ago we published a Black Bean Quinoa Chili, which is one of my all-time preferred vegan chili recipes. The internet wild for it so we de chose to develop a spin-off dish that was made from a comparable base, but slightly various tastes.

Vegan Chili made with Roasted Red Pepper & Quinoa

Lately, I’ve been actually into sun-dried tomatoes and roasted red peppers. They include a lot excellent taste to everything. We thought we ‘d utilize a base of pureed roasted red peppers, beans, and quinoa for a hearty, delicious meal that is still loaded with protein and fiber sans the meat. That’s why this really is the ultimate vegetarian chili recipe! You won’t miss the meat at all, I assure.

Let’s go back to the roasted red peppers for a 2nd. In this vegetarian chili, we utilized store-bought, jarred roasted red peppers, however you can totally make your own if you’re into that. In order to get them saucy and velvety, you need to use a high-speed food processor. We dumped the whole contents of the jar consisting of the liquid right into my food mill and gave it a try for a great minute up until everything was pureed.

Reasons to Make This Vegetarian Chili

If the roasted red pepper x quinoa combo hasn’t persuaded you to whip up this incredible chili. Here are a few more reasons that you need to make it.

  • You just need to use one pot for this entire meal. Start off by bringing quinoa and water to a boil and then include the rest of the active ingredients to the very same pot and let that baby simmer.
  • Supper is ready in less than 45 minutes.
  • Leftovers for days. This dish serves 6!
  • Get a serving of protein, fiber, and veggies!

Secret Component

In almost all of our chili dishes, we utilize the exact same secret active ingredient. Can you guess what we used in this quino chili dish?

Maple syrup!

That’s right. I included a couple of tablespoons of maple syrup to really draw out the flavor. It might sound a little odd, but I promise it does such great things for this chili.

Vegetarian Chili Add-In Ideas

If you’re considering getting additional fancy with this vegan chili, feel free to add other veggies such as sweet potatoes, peppers, or any kind of bean your heart desires. It’s one of those dishes where you might just keep including things to it and it simply improve and better. Do note that the more things you add to this vegetarian chili dish, the more spices you’re likely going to require to add to balance things out. Start with a bit more chili and garlic powder and go from there. Here are a few more add-in concepts:

  • sweet potatoes
  • russet potatoes
  • leek
  • squash
  • peppers
  • shallot

Finally, do not forget to go wild with your garnishes. Every bowl of chili should have a little bit of crunch. We served ours with some dairy-free yogurt, green onions, and purple onions.

More Vegan Dinner Concepts

  • 4 Vegan Meal Prep Ideas
  • Spicy Coconut Thai Curry Soup
  • Super Easy Vegan Mac and Cheese
  • Mexican Sugary Food Potato Quinoa Casserole

More Vegan Chili Recipes

  • Black Bean Quinoa Chili
  • Vegan Instant Pot Chili


Roasted Red Pepper Vegan Chili with Quinoa

Trying to find a high-protein vegetarian chili dish that’s loaded with taste and easy to make? Use one single pot and make our flavorful Roasted Red Pepper Vegan Chili totally geared up with quinoa and beans.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Author: Lee Hersh

Yield: 6 1 x

Classification: Dinner

Method: Stove Top

Cuisine: American

Active Ingredients

  • 1 cup quinoa, uncooked
  • 2 cup s water
  • 112- oz. container roasted red peppers, pureed
  • 1 red pepper, chopped into bite-sized pieces
  • 1/2 large red onion, finely diced
  • 1 serrano pepper, carefully diced
  • 1 tablespoon minced garlic
  • 128- oz. can crushed tomatoes
  • 115- oz. can northern white beans, rinsed and drained pipes
  • 115- oz. can kidney beans, rinsed and drained
  • 4 tablespoon s chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoon s garlic powder
  • 1/4 teaspoon sea salt (or more to taste)
  • 2 tablespoon s maple syrup


  1. Place quinoa and water in a large stock pot and turn to high heat. Give a boil.
  2. While the quinoa is warming up, prep roasted red peppers. Location entire container (including liquid) into a food mill and process on high for about a minute or till pureed. Set aside.
  3. Once the quinoa is boiling, decrease to medium heat and add the remainder of the active ingredients. Cover and let boil for about 10 minutes.
  4. Then, decline to low and let simmer, covered, for an extra 15 minutes.
  5. Serve with plain dairy-free yogurt, diced red onion, green onion, and tortilla chips!


  • When reheating, you will likely require to add a splash of liquid to loosen up things up. We recommend water or vegetable broth.


  • Serving Size: 1/6
  • Calories: 295
  • Sugar: 15
  • Fat: 2
  • Carbohydrates: 56
  • Fiber: 12
  • Protein: 14

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