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Quinoa Lentil Chili (Vegan, Gluten-free)
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Quinoa Lentil Chili (Vegan, Gluten-free)

Looking for a hearty vegan meal to fill you up? This quinoa lentil chili with dried chile peppers and kidney beans is vegan, gluten-free, and so satisfying!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Soups and Stews
Cuisine: American
Keyword: quinoa lentil chili, vegan chili, vegan recipes
Servings: 10 servings
Calories: 233kcal
Author: Shelby Kinnaird


  • 4 dried guajillo chile peppers (stemmed and seeded)
  • 4 dried ancho chile peppers (stemmed and seeded)
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 4 garlic cloves
  • 1 teaspoon dried oregano
  • 28 ounces whole tomatoes (undrained)
  • 1 tablespoon extra virgin olive oil (preferably Arbosana)
  • cups quinoa (uncooked)
  • 1 cup green lentils (uncooked)
  • cups water
  • 1 large onion (minced)
  • 14 ounces red kidney beans (drained and rinsed)


  • Boil water in a saucepan.
  • In a large, dry skillet over medium-high heat, toast both types of chile peppers on each side for about 2 minutes, being careful not to let them burn.
  • Place the chiles in a large bowl and cover with the boiling water. Place a smaller bowl or plate on top of the chiles to keep them submerged and let them stand for at least 30 minutes to rehydrate.
  • In the same skillet, toast the cumin and coriander seeds for about 5 minutes over medium-high heat.
  • Grind the seeds into a powder using a coffee/spice grinder or mortar and pestle.
  • Turn on your food processor and while it's running, add the garlic cloves. Once they’re finely minced, turn off the processor.
  • Add the rehydrated chiles along with 1 cup of the water they were soaking in to the food processor.
  • Add the ground cumin, ground coriander, oregano, and tomatoes with their liquid to the food processor, then process until smooth.
  • Heat the olive oil in a Dutch oven or large pot over medium heat. Once hot, add the quinoa and lentils and toast for about 5 minutes, stirring occasionally.
  • Add the chile mixture, water, and onions. Bring everything to a boil, then reduce the heat, cover, and simmer until the lentils are tender, at least 30 minutes.
  • Once the lentils are done, add the kidney beans and simmer for about 5 more minutes until they are warmed through.


This recipe is for 10 servings of vegan chili.
To lower the carb count, reduce the amount of quinoa, lentils, and/or beans.
Leftovers can be stored covered in the refrigerator for up to a week.


Serving: 1serving | Calories: 233kcal | Carbohydrates: 40g | Protein: 12g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 227mg | Potassium: 0mg | Fiber: 11g | Sugar: 4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 29g