This vegetarian quinoa chili is full of flavor and feel-good ingredients. Made with beans, quinoa, cocoa powder, chocolate, and molasses, it has a unique, rich taste and wonderful depth. It’s an easy-to-make and hearty meal that even meat lovers will enjoy!
There’s nothing more comforting than a bowl of warm chili on a cold day. This cozy chocolate quinoa chili is richer and more delicious than many vegetarian chili recipes.
Using cocoa powder and chocolate (yes, chocolate!) lends a lot of flavor and gives this quinoa chili a creamy texture, which can be hard to do with vegetarian chili. Even a meat-eater might be fooled into thinking this is a meat-based recipe!
While you’re at it, make a big batch of this delicious chili. It’s a crowd-pleaser that kids will love, too! It’s easy to make and freezes well for quick meals in colder months.
Why use quinoa in chili?
We love using quinoa in chili because it has a wonderful chewy texture and adds bulk to the stew. You’ll be surprised at how meaty it makes the chili.
It’s also really easy and affordable! Simply add it during the final twenty minutes of cooking (we use one cup in this recipe). Note that the quinoa will take a little longer than normal to cook in the chili.
Ingredients needed
The great news about this list of ingredients is that you’re likely to have most of them in your pantry already. This is everything you’ll need to make this vegetarian chocolate chili with quinoa:
- Veggies – we use onion, garlic, celery, carrot, and red bell peppers for a tasty mix of flavor and color.
- Cocoa powder – this is a key ingredient in making the chili rich and creamy.
- Tomato paste – adds a depth of flavor to the tomato broth.
- Diced tomatoes – bonus if they’re fire roasted!
- Kidney beans – these hearty beans retain their shape in the chili and take on the other wonderful flavors.
- Quinoa – adds a wonderful, meaty texture and protein to this vegetarian chili.
- Dark chocolate chips – the surprise ingredient making this chili oh-so-delicious and creamy.
How to serve chocolate quinoa chili
This chocolate quinoa chili is so rich that it tastes great on its own, but here are some other ways we like to enjoy it:
- Simply topped with chopped chives or cilantro.
- With warm corn tortillas for soaking up the delicious sauce.
- With our no yeast bread with herbs and cheese, and a smear of our homemade butter .
Can I use other beans?
Yes, any beans that will hold their shape (black beans, black-eyed peas, chickpeas) will work well and we think a mix would taste great.
Can I make it ahead of time?
Definitely! This is a great meal to make ahead and some might say the flavors improve in the fridge overnight. It will keep in an air-tight container in the fridge for up to 5 days.
Can I freeze it?
Absolutely. Stored in an air-tight container, this quinoa chili freezes beautifully for up to 3 months.
Vegetarian Chocolate Quinoa Chili Recipe
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Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 large onion (minced)
- ▢ 2 large carrots (diced)
- ▢ 2 stalks celery (diced)
- ▢ 1 medium red bell pepper (diced)
- ▢ 4 cloves garlic (minced)
- ▢ 2 tablespoons cocoa powder
- ▢ 1-2 tablespoon chili powder (depending how spicy you want it)
- ▢ 1 teaspoon dried oregano
- ▢ 5.5 ounce can tomato paste
- ▢ 4 cups water (or vegetable stock)
- ▢ 28 ounce can diced tomatoes (bonus if they’re fire-roasted!)
- ▢ 2 14-ounce cans of kidney beans (drained and rinsed)
- ▢ 1 tablespoon molasses
- ▢ 1 tablespoon honey (can use brown sugar)
- ▢ 1 cup quinoa
- ▢ ½ cup dark chocolate chips
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until it is soft and brown. Add the carrots, celery, and bell pepper and continue to cook until the vegetables are all soft and begin to brown, about 5 minutes. Add the garlic and cook for 1 minute more. 2 tablespoons olive oil, 1 large onion, 2 large carrots, 2 stalks celery, 1 medium red bell pepper, 4 cloves garlic
- Add the cocoa powder, chili powder, and oregano to the pot and let them cook until they are fragrant, about 1 minute. Push the vegetables to the side of the pot and add the tomato paste. Let it cook, stirring frequently, until it begins to caramelize, about 2-3 minutes. 2 tablespoons cocoa powder, 1-2 tablespoon chili powder, 1 teaspoon dried oregano, 5.5 ounce can tomato paste
- Add the water, tomatoes, beans, molasses, and honey to the pot and bring it to a boil. Reduce the heat to low and let it simmer, partially covered, for 10 minutes. 28 ounce can diced tomatoes, 2 14-ounce cans of kidney beans, 1 tablespoon molasses, 1 tablespoon honey
- Add the quinoa to the pot and let the pot simmer for another 18-20 minutes, or until the quinoa is cooked. The quinoa will take a little longer than normal to cook in the chili. Add the chocolate and stir the pot until it melts. 1 cup quinoa, ½ cup dark chocolate chips
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More vegetarian chili recipes
Vegetarian Chili Recipe (easy to make with lots of veggies)
Slow Cooker Vegetarian Chili Recipe
Chili Stuffed Peppers
Chipotle Bourbon Pumpkin Chili
Vegetarian Chocolate Quinoa Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion , minced
- 2 large carrots , diced
- 2 stalks celery , diced
- 1 medium red bell pepper , diced
- 4 cloves garlic , minced
- 2 tablespoons cocoa powder
- 1-2 tablespoon chili powder , depending how spicy you want it
- 1 teaspoon dried oregano
- 5.5 ounce can tomato paste
- 4 cups water , or vegetable stock
- 28 ounce can diced tomatoes , bonus if they’re fire-roasted!
- 2 14-ounce cans of kidney beans , drained and rinsed
- 1 tablespoon molasses
- 1 tablespoon honey , can use brown sugar
- 1 cup quinoa
- ½ cup dark chocolate chips
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until it is soft and brown. Add the carrots, celery, and bell pepper and continue to cook until the vegetables are all soft and begin to brown, about 5 minutes. Add the garlic and cook for 1 minute more. 2 tablespoons olive oil, 1 large onion, 2 large carrots, 2 stalks celery, 1 medium red bell pepper, 4 cloves garlic
- Add the cocoa powder, chili powder, and oregano to the pot and let them cook until they are fragrant, about 1 minute. Push the vegetables to the side of the pot and add the tomato paste. Let it cook, stirring frequently, until it begins to caramelize, about 2-3 minutes. 2 tablespoons cocoa powder, 1-2 tablespoon chili powder, 1 teaspoon dried oregano, 5.5 ounce can tomato paste
- Add the water, tomatoes, beans, molasses, and honey to the pot and bring it to a boil. Reduce the heat to low and let it simmer, partially covered, for 10 minutes. 28 ounce can diced tomatoes, 2 14-ounce cans of kidney beans, 1 tablespoon molasses, 1 tablespoon honey
- Add the quinoa to the pot and let the pot simmer for another 18-20 minutes, or until the quinoa is cooked. The quinoa will take a little longer than normal to cook in the chili. Add the chocolate and stir the pot until it melts. 1 cup quinoa, ½ cup dark chocolate chips
https://www.theendlessmeal.com/vegetarian-chocolate-quinoa-chili/
