Vegetarian Quinoa Chili (with Chocolate)
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My vegetarian quinoa chili gets its body from two places: quinoa that simmers right in the pot, and half a cup of dark chocolate melted in at the end. It’s deep and rich, and it doesn’t taste like chocolate.
I think vegetarian chili often has a texture problem: without rendered fat and collagen to give it body, it often ends up tasting like seasoned bean soup. I solve that problem two ways.
The quinoa goes in dry rather than pre-cooked, so it simmers in the chili for the last twenty minutes and releases its starch into the pot instead of sitting in it as a neutral add-in.
Then melt in half a cup of dark chocolate at the end. That’s not a pinch of cocoa for background bitterness, as most recipes do. It’s enough cocoa butter to give this vegetarian quinoa chili the richness that meat fat would normally provide. You don’t taste chocolate. You taste something rounder and deeper than tomatoes and beans manage on their own.
It’s better on day two, and it freezes well. The quinoa keeps drinking liquid as it sits, so add a splash of water when you reheat. If you’d rather skip the chocolate entirely, my easy vegetarian chili is the straightforward one.
What to serve with quinoa chili
This is a thick, filling bowl on its own, and most nights I don’t serve anything with it beyond a spoonful of sour cream and some chopped cilantro to cut the richness.
When I want more on the table, warm corn tortillas are the easiest option, and they’re good for scooping. No yeast bread with herbs and cheese is the one worth the extra effort, especially with a smear of homemade butter.
Toppings do more work here than a side dish will. Sour cream or plain yogurt, grated sharp cheddar, sliced avocado, pickled jalapeños, green onions, or a squeeze of lime.
The chili is deep and a little sweet from the molasses and chocolate, so anything sharp or acidic on top is what makes a bowl of it interesting to the last spoonful.
Vegetarian Quinoa Chili (with Chocolate)
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 unsweetened 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 uncooked 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 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 cook until they are fragrant, about 1 minute. Push the vegetables to the side of the pot and add the tomato paste. Cook, stirring frequently, until it begins to caramelize, about 2-3 minutes.2 tablespoons unsweetened cocoa powder, 1-2 tablespoon chili powder, 1 teaspoon dried oregano, 5.5 ounce can tomato paste
- Add the water (or stock), 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 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 uncooked quinoa, ½ cup dark chocolate chips, 4 cups water
Nutrition
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Absolutely delicious. Easy to make and very filling.
Absolutely delicious. The quinoa took longer than 10 minutes to cook, but that was fine. It made a huge pot that will last us days. I used broth instead of water, and might use some beer too next time.
One thing – most dark chocolate still contains milkfat or whey, so it’s not vegan, and honey, if you are using it, is obviously also not vegan. We’re not vegan so that wasn’t an issue but FYI for others 🙂
You’re right … some chocolate is not vegan. But a lot of dark chocolate is. I assume people will read labels if it’s important to them. But I’m glad you mentioned it as it is important. 🙂
Made this again last night. This time I made half a recipe, which still gave us 4 generous servings. I also used half broth and half dark beer, and it was so delicious and awesome. Thanks again for this warming, filling, satisfying vegetarian recipe.
Dark beer sounds like a great addition!
Can this be made in advance and refrigerated or put in freezer
?
Yes! It keeps for several days in the fridge and freezes well. The quinoa will soak up some of the liquid so you may want to add a splash of water when reheating it. 🙂
Made this for a potluck contribution and got good reviews! And I like it too.
I used locally grown quinoa and dried black beans that I had on hand, and added few squares of a 90% dark chocolate bar rather than chocolate chips..
Makes way more than 4 generous servings.
Thanks for sharing this!
You are so welcome!!
I have always wondered about chocolate in savory dishes. I also find no one say wither the coco is sweetened, semisweet or baking chocolate which is not sweetened.
Please let me know, thanks
The cocoa powder is unsweetened. For the chocolate chips, I use whatever I have on hand, which is usually semisweet. 🙂
I assume you use red kidney beans? The picture looks like pinto or a light colored bean. It probably doesn’t matter, but I want it to come out perfectly 🙂
I’ll often use a couple different kinds of beans when I make chili. Almost always a can of red kidney beans and then usually a can of white kidney beans or pinto beans. Both are delicious!
What about adding mushrooms? Would there be a reason not to add them? Would it add a weird texture? I’m not a fan of quinoa either. I guess I could add more beans?
Mushrooms in chili are great! Most chili recipes are really flexible so you can add more of what you love and leave out what you don’t love. Here are a bunch of other chili recipes that I have. Some have meat in them but many are vegetarian.
What size can of tomato paste? I ended up using a 6oz can. I also added a little water with the quinoa and used zucchini instead of celery. It was delicious and everyone gobbled it up.
The cans I buy are 5.5 ounces so your 6oz can is perfect!
I’m intrigued by this recipe. I’ll have to try it. Even though I love chocolate, I’m glad you explained you don’t taste it but rather it adds depth to it. Sounds good. I’m going to try making it with cacao.
Let me know what you think of it! Adding chocolate to savory dishes is a great way to add depth. If you like any kind of braised meat, a little sprinkle of chocolate at the end really kicks it up, too. 🙂
Could I use cacao powder instead of cocoa?
Absolutely you can!
Oh. My. Lord.
You’re a genius!!!! I loved your blog <3
(Oh, and I'm SO making this!!!!)
You just put the biggest smile on my face! Thank you so much!!