Vegan Quinoa Chili with Stout

  • on 10 August 2020

lentil and black bean chili with quinoa

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Vegan Chili – this recipe uses quinoa and lentils for a meat-like texture. You won’t notice this is vegan. I use a rich dark stout to deepen flavours.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Servings: 6 servings

Calories: 274kcal

American, Vegan

Main dish, Soup and stews

This hearty vegan chili is made with lentils and quinoa for a meat-like texture, even your carnivore friends will love this. Using a good rich stout as part of the liquid adds depth and flavor.

This post was originally posted in 2013 and has been updated to include more detailed instructions and new photos.

lentil and black bean chili with quinoa in large soup pot


It’s over. Christmas that is. The days and weeks spent planning and shopping and cooking are all done. Today I feel like I can finally relax and do what I want. Boxing day just might be my favorite day of the holidays. And no, not because I’m running around the mall battling the crowds. Precisely because I am not doing that. Nope. I’m curled up on the couch in my new Christmas leggings with my new cookbook and my dog at my feet. And a coffee of course.

And as much as I like holiday food, I’m ready for something filling and wholesome. Snow day food. Sitting around watching movies in wool socks kind of food. This is Boxing Day food. And I think it is the best kind.

ingredients for a hearty vegetarian chili with dark stout

I wanted a hearty and rich chili. A chili that simmers all day and gets richer and deeper as it cooks. To keep this chili plant-basted I used black beans and lentils. For richness – I took a page from my husband’s playbook and added a hearty dark stout style beer to the simmering pot.

Stout adds a deep rich flavor. Similar to the effect of using a beef broth, that little bit of stout will develop some of that meaty flavor you might feel missing from vegetarian chili.

In an attempt to capture the meaty texture my family loves in a good chili – I threw in a scoop of quinoa at the end and crossed my fingers. I hoped the quinoa would help thicken the chili without getting mushy. The quinoa held up fabulously. Great texture. Even a day or two later, the chili was just right.

lentil and quinoa chili with guiness in two bowls

Lentils and quinoa give this vegetarian chili a “meat-like” texture

Adding beer to chili is something my husband does to this classic with “man-chili”. So I thought I would give this a try. I wanted a “meaty” chili. A dark, bitter beer adds an amazing depth of flavor which I always thought was wonderful with a meat-based chili. But here, in a pot of lentils, it does magical things. The texture of the lentils – and the quinoa give this chili a very meaty texture. Adding the stout just feels hearty and good. Who knew a lentil chili could be so good?

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