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This Vegan Quinoa Bean Chili is hearty and filling enough to satisfy even the biggest meat lover out there! It freezes beautifully so all you need to do is grab and reheat later.
Meatless Monday is an initiative with a simple message: By cutting out meat once per week, you can improve your health and reduce your carbon footprint. Every week I participate in this initiative.
It isn’t always a Monday, just one day of the week when we do not consume meat. In the past I used to feel that if I did not consume some form of meat with my meal I would not be satiated. I feared that I would be hungry soon after enjoying my meal. Alas, that is not the case with this quinoa bean chilli.
How to make a meatless chili?
Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids. Read about more benefits of quinoa here. I enjoy a good chilli but due to my tomato sensitivity I have been ruling them out. Today I had the grand idea to replace the tomatoes with butternut squash. You wont miss the tomatoes I promise you.
This dish is very flexible. I used 3 different type of beans but you can easily use one. I topped it with a tiny bit of grated goat cheese(optional) avocados and fresh cilantro leaves.
The jalapeños on the side are for hubby, he likes his food hot and spicy! Served with an arepa and this is a complete and filling meal.
This recipe yields enough to feed a small army so we ended up having meatless Monday and Tuesday with a few extra portions stashed away in the freezer for a meatless emergency. I’m not worried though.
The Superbowl is just around the corner and this chilli would make an excellent addition to the tex-mex menu I’ve got planned.
Please share this post to give your family and friends a chance to try out the recipe too.
Quinoa Bean Chili
- 15 oz kidney beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- 15 oz white kidney beans drained and rinsed
- 1 pound butternut squash peeled and cubed
- 1 cup quinoa uncooked and rinsed
- 4 cups vegetable stock
- ½ onion diced
- 2 cloves garlic minced
- 1 dry bay leaf
- 1 teaspoon cumin
- 1 tablespoon cayenne powder
- salt & pepper
- cilantro leaves
- grated cheese
- lime wedges
- In a large pot saute onion and garlic in a bit of olive oil until tender.
- Add pumpkin and spices and saute for a few more minutes.
- Turn heat to medium/high and add all remaining ingredients to the pot. Bring to a rolling boil. Cover and let simmer on low for about 45 minutes.