One Pan Vegan Quinoa Chili

Everything you love about chili, but healthier - it's packed with protein-rich quinoa and made meatless with Gardein (but you can't even tell!)
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 362kcal
Author Erica


  • 2 tablespoons olive oil
  • 1 bag frozen Gardein Ultimate Beefless Ground crumbles
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 1 jalapeno diced
  • 15 ounces black beans 1 can, drained
  • 15 ounces canned diced tomatoes
  • 1 can tomato paste
  • 2 cups vegetable broth divided
  • 1 cup dry quinoa rinsed and drained
  • Italian seasoning to taste
  • Red pepper flakes to taste
  • Kosher salt to taste
  • Black pepper to taste


  • Heat olive oil in a large saute pan over medium heat.
  • Saute onion, garlic, and jalapeno for 3-4 minutes, until onions begin to become translucent and garlic is super fragrant. Be sure to stir often to avoid sticking.
  • Add in the Gardein Beefless Ground, breaking up any chunks and stirring to distribute the onion mixture. Cook for another 4 minutes or so.
  • Add the black beans, tomatoes, paste, and ¾ cup of the vegetable broth. Stir to thin tomato paste, and combine all ingredients evenly.
  • Stir in remaining broth and rinsed quinoa, distributing all ingredients in the pan evenly. Season to taste with Italian seasoning, pepper flakes, salt, & pepper. Add more broth if you feel it's a bit dry - the quinoa needs plenty of liquid.
  • Bring everything to a boil for one minute, then cover pan and reduce heat to low, and simmer for about 15-20 minutes, or until quinoa is done cooking.
  • Serve as is, or top with your favorite chili toppings - dairy free cheese, yogurt, or crumbled crackers. Enjoy!


Calories: 362kcal | Carbohydrates: 48g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Sodium: 829mg | Potassium: 865mg | Fiber: 12g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 14.5mg | Calcium: 65mg | Iron: 7.2mg