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Quinoa and Black Bean Chili is a hearty, protein-packed dish that brings warmth and flavor to any table. This vibrant chili combines the nutty goodness of quinoa with fiber-rich black beans and a blend of spices for a satisfying meal that’s easy to make and impossible to resist. Perfect for busy weeknights or meal prep, this recipe delivers comfort without compromising on nutrition.

This vegetarian-friendly chili takes just 15 minutes to prep and about 40 minutes to simmer, yielding six generous servings. It’s naturally gluten-free, can be made vegan, and easily adapts to whatever pantry staples you have on hand. Loaded with vegetables, plant-based protein, and bold flavors, Quinoa and Black Bean Chili will become your go-to for cozy dinners and crowd-pleasing gatherings.

Ingredients

• 1 cup dry quinoa, rinsed  

• 1 tablespoon olive oil  

• 1 medium onion, diced  

• 2 garlic cloves, minced  

• 1 red bell pepper, diced  

• 1 green bell pepper, diced  

• 2 tablespoons tomato paste  

• 1 (14.5-ounce) can diced tomatoes  

• 1 (15-ounce) can black beans, drained and rinsed  

• 1 (15-ounce) can kidney beans, drained and rinsed (optional)  

• 2 cups vegetable broth (or chicken broth)  

• 1 tablespoon chili powder  

• 1 teaspoon ground cumin  

• 1/2 teaspoon smoked paprika  

• 1/4 teaspoon cayenne pepper (optional, adjust to taste)  

• Salt and black pepper, to taste  

• Fresh cilantro, chopped (for garnish)  

• Lime wedges (for serving)

Instructions

1. Sauté aromatics  

   • Heat olive oil in a large pot over medium heat.  

   • Add diced onion and cook until translucent, about 3–4 minutes.  

   • Stir in minced garlic and cook for another minute.

2. Build the chili base  

   • Add tomato paste and cook for 1–2 minutes, stirring constantly.  

   • Stir in diced bell peppers and cook until slightly softened, about 3 minutes.

3. Add spices and quinoa  

   • Sprinkle chili powder, cumin, smoked paprika and cayenne over the vegetables.  

   • Toast spices for 30 seconds, then add rinsed quinoa and stir to coat.

4. Simmer with liquids and beans  

   • Pour in diced tomatoes (with juices) and vegetable broth.  

   • Bring to a gentle boil, then reduce heat to low.  

   • Cover and simmer for 15 minutes.

5. Finish cooking  

   • Stir in black beans (and kidney beans if using).  

   • Cook, covered, for an additional 10–15 minutes, until quinoa is tender.  

   • Season with salt and pepper to taste.

6. Serve and garnish  

   • Ladle chili into bowls.  

   • Top with chopped cilantro and a squeeze of lime juice.

Serving Suggestions

• Avocado slices or guacamole  

• Dollop of Greek yogurt or dairy-free yogurt  

• Shredded cheddar, pepper jack or vegan cheese  

• Pickled jalapeños for extra heat  

• Crushed tortilla chips or cornbread on the side  

• Fresh lime wedges and chopped green onions

Nutritional Info (Per Serving)

Calories: 320 kcal  

Protein: 12 g  

Fat: 8 g  

Carbohydrates: 48 g  

Fiber: 12 g  

Sugar: 5 g  

Sodium: 450 mg  

Why you’ll love Quinoa and Black Bean Chili

• Balanced nutrition – plant-based protein from quinoa and beans keeps you full and energized.  

• Flavorful layers – spices, veggies and tomato paste create a rich, savory depth.  

• Versatile meal – serve as a chili bowl, taco filling or over baked sweet potatoes.  

• Allergy-friendly – naturally gluten-free, dairy-optional and easily vegan.  

• Budget-smart – pantry staples and canned beans make it economical and accessible.  

Make-Ahead and Storage Tips

• Refrigerator: Store cooled chili in an airtight container for up to 5 days.  

• Freezer: Portion into freezer-safe bags or containers; freeze for up to 3 months.  

• Reheating: Thaw overnight in the fridge, then warm on the stovetop or in the microwave.  

• Meal prep: Double the batch and freeze individual servings for grab-and-go lunches.

Ready to warm up your weeknight dinners? Give this Quinoa and Black Bean Chili a try, and let us know how you customize it! Share your favorite toppings or tag us on social media with #QuinoaAndBlackBeanChili to join the conversation.