Vegetarian Quinoa Chili

Total cook time: 34 minutes | Prep time: 10 minutes
4 servings

This vegetarian quinoa chili doesn't need meat or an oven! Instead, it just needs a lot of vegetables and a little bit of spice all in a Ziploc® Endurables Medium Container. Put it in the microwave, and there you go!


  • 4

    Tbsp. olive oil

  • 4

    Tbsp. chopped onions

  • 3

    Garlic clove, minced

  • 4

    Tsp. chili powder

  • ¼

    Tsp. chipotle powder

  • 3

    Cup diced butternut squash

  • 3

    Cup quartered zucchini slices

  • 4

    Cups vegetable stock

  • 3

    Cup undrained canned petite diced tomatoes

  • 5

    Tbsp. white quinoa, rinsed


  • 1

    Pour oil into the Endurables Container. Add onions, garlic and seasonings. With zipper open, place on microwave-safe dish and microwave on HIGH 1 min.

  • 2

    Add butternut squash and zucchini to Endurables Container; stir to coat vegetables with seasoning.  With zipper open, microwave on HIGH 3 min.

  • 3

    Add remaining ingredients to Endurables Container. With zipper open, microwave on HIGH 12 to 15 min. or until quinoa starts to pop.  Use Cool Grab Tabs to carefully remove chili from the microwave.

  • 4

    Let the quinoa chili stand 10 mins, or until all quinoa has popped open. Stir before serving.


Want some heat? Cook 1 tsp. minced fresh jalapeño peppers along with the onions and seasonings.