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Salsa Verde Quinoa Chili is a delicious one-pot meal loaded with plant-based protein and vegetables. Gluten-free.

Salsa Verde Quinoa Chili

This Salsa Verde Quinoa Chili is a delicious one-pot vegetarian meal loaded with white beans, potatoes, quinoa, and tomatoes. Serve with all your favorite toppings. Gluten-free.

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Tessa Fisher


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 8-10 baby potatoes, halved and quartered
  • 4 cloves garlic, minced
  • 1 (16oz) jar green salsa
  • 1 (14.5 oz) can diced tomatoes, with juice
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 4 cups vegetable stock
  • 1 cup white quinoa
  • 2 cans (15oz) white beans, drained and rinsed
  • salt and pepper, to taste

Optional Toppings:

  • grated cheese
  • chopped or sliced avocado
  • fresh cilantro
  • sliced jalapeno
  • corn tortilla chips


  1. 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. 

  2. 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.

  3. Once at a boil, reduce heat to medium-low, add beans, and cover. Simmer until quinoa is tender, about 20-25 minutes. 

  4. Stir to evenly combine and add salt and pepper to taste. Serve in bowls with toppings of choice. 

    Note - when reheating leftovers, you may want to add additional liquid.