This Easy Quinoa Chili with Salsa is a delicious one-pot vegetarian meal loaded with white beans, potatoes, quinoa, and green salsa. Serve with all your favorite toppings. Gluten-free.
This easy quinoa chili has tons of flavor thanks to green salsa. You can adjust the spice level based on the salsa you choose.
Use your favorite salsa verde and have a great meal!
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Why you'll love this recipe
- Simple ingredients from the pantry
- Easy chili recipe
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Baby potatoes - Yellow or gold baby potatoes give this hearty chili staying power.
Quinoa - Although a seed, quinoa is considered and used like a whole grain in cooking and baking. It adds additional protein to this vegetarian chili. You can choose a quinoa substitute if you wish!
Green salsa - This recipe uses a 16oz jar of salsa. Choose the heat level of salsa verde you prefer. I usually go with medium salsa verde, but a mild salsa or hot salsa works great too.
Diced tomatoes - These small chunks of tomatoes and their tomato juice complement the green salsa.
Yellow onion and garlic - A medium onion and minced garlic give this recipe a delicious flavor base.
White beans - Great northern beans are used here but other white beans like cannellini or navy beans work great too. Use them in this roasted fennel and tomato soup! Don't have white beans on hand? Black beans, kidney beans, or pinto beans can be subbed!
Vegetable broth - Broth or stock work here and if you don't need it to be vegetarian or vegan, chicken stock or broth can be substituted.
How to make quinoa chili
Before you start: Prep your onion and potatoes.
Step 1: In a 4-qt saucepan or large pot, heat olive oil on the stovetop over medium heat. Add onion and potatoes, stirring occasionally, until onions become translucent and potatoes start to soften, about 10 minutes.
Step 2: Add the garlic, followed by the chili seasoning (cumin, chili powder, dried oregano, salt and black pepper). Add green salsa and tomatoes. Stir. Add the vegetable broth and quinoa, stir to combine. Bring to a boil.
Step 3: Once at a boil, reduce heat to medium-low, add beans, and cover. Simmer over low heat until quinoa is tender, about 20-25 minutes.
Step 4: Stir to evenly combine and add salt and pepper to taste. Serve in bowls with toppings of choice.
Serving suggestions
What to serve with this delicious chili? Whether it's for game day or a weeknight meal, serve this one-pot quinoa chili with salsa with some extra garnishes and sides.
- Add a dollop of dairy-free sour cream or Greek yogurt
- Sprinkle with green onions or cilantro
- Put tortilla chips on the side
- Add avocado slices
- Serve with sweet potato cornbread or polenta fries
Helpful tip
If you don't need this to be meat-free, this vegetarian chili is a great way to use up leftover chicken or turkey.
FAQs
Yes! This leftover chili freezes well. Use airtight freezer-safe containers or freezer bags and store in the freezer for 2-3 months.
Stored in an airtight container, this chili recipe will keep in the refrigerator for 3-5 days.
Salsa verde shines in so many kinds of dishes. This salsa verde chicken is a great weeknight meal. And salsa verde amps up this easy chilaquiles recipe.
In the mood for more chili? Check out Alyssa's butternut squash chili! Or, if you have avocado on the brain, this bacon avocado soup recipe looks delicious.
More one-pot recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Easy Quinoa Chili with Salsa
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 8-10 baby potatoes, halved and quartered
- 4 cloves garlic, minced
- 16 oz green salsa
- 14.5 oz diced tomatoes, with juice
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 4 cups vegetable stock
- ¾ cup white quinoa
- 30 oz white beans, drained and rinsed 2 cans
- salt and pepper, to taste
Optional Toppings:
- grated cheese
- chopped or sliced avocado
- fresh cilantro
- sliced jalapeno
- corn tortilla chips
Instructions
- In a 4-qt saucepan, heat olive oil over medium heat. Add onion and potatoes, stirring occasionally, until onions become translucent and potatoes start to soften, about 10 minutes.
- Add the garlic, followed by the cumin, chili powder, and dried oregano. Add green salsa and tomatoes. Stir. Add the vegetable stock and quinoa, stir to combine. Bring to a boil.
- Once at a boil, reduce heat to medium-low, add beans, and cover. Simmer until quinoa is tender, about 20-25 minutes.
- Stir to evenly combine and add salt and pepper to taste. Serve in bowls with toppings of choice.
Suzi
BEST THING EVERRRRR!!! OMGOSH!! I made this tonite for us, subbed sweet potatoes and followed the rest. Absolutely delicious!!! Topped with shredded vegan cheese, homemade cashew sour cream and avocado slices. Dipped tortilla chips and dug in!! Thanks for this one!!!
Tessa
Thank you so much for your feedback! That is awesome to hear. It's such a good freezer-friendly meal too!
Melanie
I love this chili! I have been making it regularly for a couple of years and it’s always been on of the favorites in our house!
Tessa
Thank you, Melanie! I'm so glad!
Kim
My favorite fall soups! I sometimes add ground turkey or chicken for added protein. My entire family loves it!
Tessa
Yay! Thank you!!
Traci | Vanilla And Bean
Yayayay!! I'm all in with your quinoa chili, Tessa! Hello flavah and easy! I"m totally loving winter... I know so many don't like it, but I gotta say, the quiet, stillness and slower pace is comforting - as is all the comfort food - hello chili!! Delicious work my dear - I'm smitten! ANDdddd and I just remembered.. I've got some Verde Salsa in the freezer from summer preserving - omgeee... this is happening soon! xo
Emily
What’s your favorite brand of salsa verde to use?? I️ usually grab one at Trader Joe’s but would love to know what you use!
Tessa
Hi Emily! I like the Trader Joe's salsa too, but my current favorite is the Tomatillo Salsa from Sprouts (Sprouts brand). They also have a Jalapeno Verde Salsa (Sprouts brand also) that we like, but it is pretty spicy! :)
Goretti Treviño
When do you add the green salsa?
Thank you for the recipes.
Tessa
Add the salsa in right after the spices. Thank you for the catch! Have a good weekend!
Kelsey @ Appeasing a Food Geek
Loving the vibe of this! That avocado is a perfect topping with the salsa verde. Cannot wait to try! xo
Tessa
The avocado really does go perfectly. Cool and creamy in that spicy green chili! <3