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weeknight veggie chili // cait's plate

weeknight veggie chili

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 30-40 minures
  • Total Time: 35-45 minutes
  • Yield: 6 servings (more or less depending on portion) 1x
  • Category: chili


this easy vegan, gluten-free chili is loaded with veggies, protein and flavor. coming together in around 30 minutes, it’s a great weeknight dish the whole family will love.


  • 2 tablespoons olive oil
  • 1 small or 1/2 large onion, chopped fine
  • 1 orange bell pepper, stemmed, seeded & diced
  • 1 yellow bell pepper, stemmed, seeded & diced
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon minced canned chipotle in adobo sauce
  • 1 (15 oz) can kidney beans, drained & rinsed
  • 1 (15 oz) can black beans, drained & rinsed
  • 2 (14 oz) cans fire roasted tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 cup vegetable broth
  • 1 cup cooked quinoa
  • Salt & pepper
  • Optional for serving: shredded cheese, plain greek or skyr yogurt, hot sauce, avocado, cilantro and corn chips


  1. Place a large dutch oven over medium heat and add olive oil.  Once glistening, add onion, bell peppers and 1/2 teaspoon salt.  Cook until vegetables are softened and lightly brown (~6-8 minutes).
  2. Stir in garlic, chili powder, cumin, paprika, chipotle and a pinch of pepper.  Cook until fragrant (~30 seconds).
  3. Stir in black beans, kidney beans, tomatoes, tomato sauce and broth.  Stir to combine and bring to a boil.
  4. Once boiling, lower heat to a simmer and cook until chili is slightly thickened (30-40 minutes).
  5. Add cooked quinoa, salt & pepper to taste.


  • Store in an airtight container for up to 4 days in the fridge and 4-6 months in the freezer.

Keywords: chili, vegetarian, beans, vegan, gluten-free

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