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White bean quinoa chili

White Bean Quinoa Chili | Vegan + Gluten-Free

White Bean Quinoa Chili is a delicious, cozy vegan chili filled with protein-rich beans, quinoa, and lentils! Enjoy a bowl as it warms you up from the inside out and fills your body with nutrients.
5 from 7 votes
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Course: Dinner, Main Course
Cuisine: Gluten-Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 349kcal
Author: Capri Lilly


  • 1 15 oz can Great Northern Beans, rinsed and drained
  • 1 15 oz can Cannellni Beans, rinsed and drained
  • 1 cup Quinoa
  • 1 cup Lentils
  • 2 Celery Stalks
  • 2 Large Carrots, chopped
  • 2 Poblano Peppers, diced (optional)
  • 2 Jalapenos, diced (optional)
  • 1 Red Pepper, diced
  • 1/2 Onion, chopped
  • 4 Garlic Cloves, minced
  • 4.5 cups Vegetable Broth
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • Salt & Pepper, to taste
  • 2 tbsp Cooking Oil

Cashew Cream

  • 1 cup Raw Cashews, soaked then drained
  • 1.5 cup Water
  • 1 Garlic Clove
  • Pinch of Salt


To Make Cashew Cream

  • Bring a small saucepan or water to a boil. Cover the raw cashews with the boiled water and allow the cashews to soak for at least 15 minutes.
  • After the cashews are done soaking, drain the water and transfer the raw cashews to the blender. Add water (or vegetable broth), garlic, and salt. Blend until smooth, about 1-2 minutes. Your cashew cream is now ready to use

To Make the White Bean Quinoa Chili

  • In a large pot or Dutch Oven over medium heat, add cooking oil and saute the chopped onions until translucent, 2-3 minutes.
  • Add the minced garlic and saute for 1-2 minutes. Then, add celery, peppers, and carrots and saute for 5 minutes.
  • Add quinoa, lentils, beans, seasonings, broth and mix well. Reduce the heat to low, cover the pot, and let the ingredients cook for 25 minutes, or until lentil and quinoa are soft and have absorbed most of the broth.
  • Stir in the cashew cream until it is fully incorporated.
  • The chili is done. Quinoa and lentils are highly absorbent. Feel free to add more vegetable broth to reach your desired consistency for your chili.
  • Top with avocado, jalapenos, cilantro, and enjoy!



  • Use a fine-mesh strainer to rinse the quinoa with cold water before using. This removes saponin, quinoa’s natural coating, that makes the quinoa taste bitter or soapy. 
  • Use the quick method for making cashew cream (as described above)
  • You can double the amount of quinoa and omit the lentils (or vice versa) if desired. 
  • Both quinoa and lentils are super absorbent. After making the chili, feel free to add more vegetable broth to reach your desired consistency for your chili.
STORE: Any leftover White Bean Quinoa Chili can be stored in an airtight container in the fridge for up to 5 days. 


Calories: 349kcal