Andrew's Protein-Packed Vegan Chili

"I made this for my fiance to take to work by combining three of my chili loves: stout, beans, and cocoa powder!"
Andrew's Protein-Packed Vegan Chili created by Engrossed
Ready In:
2hrs 30mins



  • Heat olive oil in a VERY large stockpot.
  • Add onion and sweat down thoroughly.
  • Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
  • Add spices and stir until fragrant.
  • Pour in beer, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
  • Add cocoa powder and stir.
  • Let simmer on low heat 45 minutes.
  • Add quinoa, stir and simmer 20 minutes, adding water if required.
  • Add beans along with their liquid, stir and simmer at least 15 minutes before serving.
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"<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826""

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  1. giani23
    I reserve the fifth star for a best in class recipe, and this a vegetarian's chili Nirvana. I used a chocolate stout, added more cocoa, 1-2 T honey, and salt. Your recipe as it stands is fabulous, I only needed to tweak the seasoning level to personal likes.
  2. alkaloidqueen
    This was delicious! Due to being short on time, I cut simmering time down to 20 before adding the quinoa. Turned out more than fine. I used Oakshire's Espresso Stout (vegan friendly and yummy). I left out the cubanelle pepper and cut the cayenne down to 1/2 teaspoon because I have youngin's in the house. Thanks for sharing this recipe. I will make this again and again!
  3. Engrossed
    GREAT HEALTHY chili! Once I added salt, this chili had a fabulous flavor. This is one of the first recipes I actually like quinoa in. I love that this chili isn't too beany but the quinoa fills it out and thickens it. Topped with chopped red onion, Tapatio hot sauce and sour cream it was very filling and delicious. I used 4 cups water which was a little too much as the quinoa didn't soak up as much liquid as I thought it would. I made it mild as I'm very sensitive to hot peppers. I omitted cubanelle pepper, only used 1/2 tsp cayenne, sweet Hungarian paprika, dark chili powder, Guinness stout beer, canned jalapenos and added 2 tsp salt plus more at the end. I also used a mix of red and white quinoa, pinto and great northern beans. I just noticed that the recipe doesn't include the nutrient info for the beans. Freddy Cat says hi! Made for PAC Fall 2011.
  4. Engrossed
    Andrew's Protein-Packed Vegan Chili Created by Engrossed
  5. Engrossed
    Andrew's Protein-Packed Vegan Chili Created by Engrossed

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