Nutrient-Packed Vegan Chili

Sign up to save this recipe to your profile Sign Up Now ›
5 to 6 servings Medium
Total: Active:
0 Ratings 

Ingredients (12)

  • 1 Cup Quinoa (2 cups cooked)
  • 1 head of red cabbage – chopped
  • 3 zucchinis – sliced
  • 1 small can of diced green chili peppers
  • 1 cup dried red beans (2 ½ cups cooked)
  • 1 bottle of organic tomato sauce
  • 1 small onion
  • 3 cloves of garlic
  • 1 tbsp Extra virgin olive oil
  • Hot sauce – season to taste
  • 1 tsp garlic powder
  • Crushed red pepper - season to taste
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Nutrient-Packed Vegan Chili

I just started cooking Vegan meals and I am also allergic to soy, so it is very hard for me to cook nutritious, Vegan meals that have enough protein, fiber and also taste great. I was in my kitchen one night and looked at the different ingredients I had in my cabinets and refrigerator and started throwing things together. All of a sudden, I had made this great tasting meal that actually filled me up and gave me so much energy. I love it. I hope everyone else does to.


  1. 1Soak and cook the beans: Measure the amount of dried beans you’d like to cook. 1 cup of dried beans yields about 2 ½ cups cooked. Rinse beans in a colander and place in a container to soak. Cover the beans with water and soak at least 6 hours, preferably overnight. After soaking, drain and rinse beans and place in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to low and simmer, covered, until beans are soft when pierced with a fork (approximately 1 hour). Stir beans every few minutes and add more water as necessary. When beans are tender, remove from heat, rinse, and drain in a colander.
  2. 2Preparation: Heat oil over medium-high heat in a large frying pan or wok. When hot, cook the onions and garlic until the onions are translucent. Add the cooked beans, sliced zucchini, and chopped cabbage. Cook for 5-7 minutes, stirring occasionally.
  3. 3Add the diced chili peppers (whole can with juice), tomato sauce, hot sauce, garlic powder, pepper, and cook for about 10 minutes.
  4. 4Mix in cooked Quinoa and serve hot. If your frying pan isn’t big enough to mix the Quinoa, use a large bowl.
Load Comments

Recommended from Chowhound

What Is Chuseok (aka, Korean Thanksgiving)?

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...