Nothing Missing Vegetarian Chili

"When my husband and I first got married, we decided to eat less meat. We have since fine tuned many of our favorite recipes to make them vegetarian. We love strong flavors and that satiated feeling that usually comes from eating meat. So, this recipe has been loved by us for several years now and we can’t believe there’s no meat in it! It lacks nothing and our kids even love it!"

Prep Time

20 mins

Cook Time

45 mins

Paired With

Main Protein



Quinoa, beans, tomatoes, jalapeño, broth, spices Tbsp, tsp, cups


1 dallop of olive oil

2-4 garlic cloves

1 medium sized onion

1 jalepeno, seeded for less heat

2 cans black or kidney beans

1 tbsp tomato paste

1 can green chilis & diced tomatoes

1 can fire roasted diced tomatoes

1 generous pinch of salt

1/2 cup rinsed quinoa

2 tbsp chili powder

1 tablespoon paprika

1 tsp cumin

4 cups broth- vegetable or beef. Better than bullion is great as well

Toppings, optional: Wisconsin cheddar cheese, green onions, tortilla chips, cilantro and Greek yogurt or sour cream!

Heat olive oil in a Dutch oven (and hold out hope that someday it won’t be your old stained one, but a beautiful Le Creuset Dutch oven). Add garlic, onion and jalepeno in the olive oil on medium heat, add a generous pinch of salt, and stir until fragrant. Add both cans of your beans, tomato paste, can of green chilis and diced tomatoes, and fire roasted tomatoes.  Add chili powder, paprika, cumin. Stir and let simmer on low heat for about 10 mins until everything is melded together. Add quinoa and allow to toast for a minute or two. Then add the broth. All to simmer until quinoa is tender which depends on which brand you use. It takes mine about 20 mins until it’s soft. Add toppings and enjoy with fresh sour dough and a glass of Cabernet Sauvignon!