Roasted Red Pepper Vegan Chili with Quinoa

Looking for a high-protein vegetarian chili recipe that’s packed with flavor and easy to make? Use one single pot and make our flavorful Roasted Red Pepper Vegan Chili fully equipped with quinoa and beans.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
Author: Lee Hersh
Yield: 6 1x
Category: Dinner
Method: Stove Top
Cuisine: American


  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 12-oz. jar roasted red peppers, pureed
  • 1 red pepper, chopped into bite-sized pieces
  • 1/2 large red onion, finely diced
  • 1 serrano pepper, finely diced
  • 1 tablespoon minced garlic
  • 1 28-oz. can crushed tomatoes
  • 1 15-oz. can northern white beans, rinsed and drained
  • 1 15-oz. can kidney beans, rinsed and drained
  • 4 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 1/4 teaspoon sea salt (or more to taste)
  • 2 tablespoons maple syrup


  1. Place quinoa and water in a large stock pot and turn to high heat. Bring to a boil.
  2. While the quinoa is heating up, prep roasted red peppers. Place entire jar (including liquid) into a food processor and process on high for about a minute or until pureed. Set aside.
  3. Once the quinoa is boiling, reduce to medium heat and add the rest of the ingredients. Cover and let boil for about 10 minutes.
  4. Then, turn down to low and let simmer, covered, for an additional 15 minutes.
  5. Serve with plain dairy-free yogurt, diced red onion, green onion, and tortilla chips!


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


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


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