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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


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