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One-Pot Red Bean and Quinoa Chili

With a few simple ingredients, this meat-free dish is sureto keep you satisfied for hours! This chili is easy to cook, packed with flavorand versatile, too! Feel free to add other veggies or switch up the type ofbean you use. Vegetarians and carnivores alike will be happy with this one-potdinner!
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Course: Dinner, Lunch
Cook Time: 1 hour
Servings: 4


  • 1 Tbsp. olive oil
  • 1 yellow onion (diced)
  • 2 large carrots (diced)
  • 2 green bell peppers (diced)
  • 1 tsp. sea salt (divided)
  • 4 garlic cloves (minced)
  • 1 Tbsp. cumin
  • 2 tsp. oregano
  • ¼ tsp. cinnamon
  • ¼ tsp. pepper
  • 1 1/3 cup dried quinoa (rinsed)
  • 2 15- oz. cans red kidney beans (drained and rinsed)
  • 1 32- oz. can tomato sauce
  • 2 cups low sodium vegetable broth or water
  • 1 medium avocado, diced (optional)
  • Cilantro, chopped (optional)
  • Low fat sour cream (optional)


  • Heat a large soup pot over medium heat. Once hot, add olive oil.
  • When oil is hot, add onion, carrots, green bell peppers and ½ tsp. sea salt. Stir and cook for 4-5 minutes, until veggies are softened.
  • Add garlic and continue to cook until fragrant, about 30 seconds.
  • Add cumin, oregano, cinnamon, the remaining ½ tsp sea salt and pepper. Stir until combined. Continue cooking for 2-3 more minutes, until veggies are coated with the spice mix.
  • Add rinsed quinoa to the pot and stir.
  • Add broth or water to the pot and stir well, scraping the bottom of the pan to gather flavors.
  • Add tomato sauce and stir, then add beans and gently stir to combine. Bring the mixture to a soft boil.
  • Once boiling, reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking to bottom of pan.
  • Taste the chili, and add more sea salt, pepper or seasonings as desired. Place in bowls and top with optional avocado, cilantro and sour cream if desired. Enjoy!


  • Any type of bean will work — chili beans, black beans, white beans, etc.
  • Top with a runny egg for a fun weekend breakfast!
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