This hearty Black Bean Quinoa Chili is a cozy, protein-packed meal that’s perfect for any day of the week.
Loaded with fiber-rich black beans, nutrient-dense quinoa, and colorful vegetables, it’s both satisfying and nourishing.
With minimal saturated fat, plant-based protein, and flexible cooking options, this chili is ideal for quick weeknight dinners, meal prep, or a comforting bowl anytime.
Black Bean Quinoa Chili
Equipment
- 1 large pot (for stovetop method)
- 1 Slow Cooker (optional)
- Cutting board
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 tsp olive oil
- 1 small yellow onion diced
- 1 medium red bell pepper diced
- 2 jalapeños diced (seeds removed for milder chili)
- 2-3 garlic cloves minced
- 1 TBSP chili powder
- 1 TBSP ground cumin
- ½ tsp dried oregano
- ½ tsp paprika smoked or regular
- 1 tsp salt plus extra to taste
- ½ tsp black pepper
- 2 cans 15 oz each black beans, drained and rinsed
- 1 can 15 oz plain tomato sauce
- 1 can 14 oz petite diced tomatoes
- ½ –1 cup vegetable broth
- ⅓ cup uncooked quinoa
Optional Toppings:
- Sliced jalapeños
- Chopped fresh cilantro
- Pico de gallo
- Sour cream or vegan alternative
- Grated cheese or vegan alternative
- Corn chips
Instructions
- Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Dice the yellow onion, red bell pepper, and jalapeños into small, even pieces. Mince the garlic cloves finely. If you prefer a milder chili, carefully remove the seeds and white pith from the jalapeños before dicing. Measure out the chili powder, cumin, oregano, paprika, salt, and pepper, and rinse the black beans thoroughly under cold water. Have your tomato sauce, diced tomatoes, uncooked quinoa, and vegetable broth ready for easy access.
- Sauté the Aromatics: Heat 1 teaspoon of olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion, red bell pepper, and jalapeños. Stir frequently with a wooden spoon or spatula, letting the vegetables soften and become fragrant—this usually takes 5–7 minutes. The onions should turn translucent, and the peppers should slightly caramelize, releasing their natural sweetness and depth of flavor.
- Add Garlic and Spices: Add the minced garlic to the sautéed vegetables, followed by the chili powder, cumin, oregano, paprika, salt, and black pepper. Stir constantly for about 1 minute to toast the spices and let the garlic bloom. This step enhances the aroma and infuses the base of your chili with rich, warm flavors.
- Combine the Main Ingredients: Drain and rinse the black beans, then add them to the pot along with the tomato sauce and diced tomatoes (including all the juices). Pour in ½ cup of vegetable broth to start, and sprinkle in the uncooked quinoa. Gently stir everything together so the beans, tomatoes, broth, and quinoa are evenly distributed. This is the base of your hearty chili.
- Simmer and Cook: Reduce the heat to low and cover the pot with a tight-fitting lid. Allow the chili to simmer for 20–25 minutes, stirring occasionally to prevent sticking. During this time, the quinoa will cook and absorb the flavors, and the chili will thicken. If you prefer a slightly thinner consistency, gradually add more vegetable broth until it reaches your desired texture. For a richer flavor, you can let the chili simmer on very low heat for an additional 10–15 minutes.
- Taste and Adjust: After simmering, taste the chili and adjust the seasoning as needed. Add extra salt, pepper, or spices according to your preference. If you want a little extra depth, try adding a small pinch of unsweetened cocoa powder—it enhances the richness without making the chili sweet. Optional mix-ins such as corn, kidney beans, or diced carrots can be added at this stage for a chunkier texture.
- Serve and Garnish: Scoop the chili into bowls and let everyone top their portion with their favorite toppings: sliced jalapeños, fresh cilantro, pico de gallo, sour cream, shredded cheese, or crunchy corn chips. Serve immediately, and enjoy the warmth and hearty flavors of this protein-packed, fiber-rich meal. Leftovers store beautifully in the fridge and taste even better the next day.
Notes
- For a milder chili, remove seeds and pith from jalapeños before dicing.
- Use low-sodium vegetable broth if you want better control over salt content.
- Adding ½ tsp unsweetened cocoa powder enhances depth without sweetness.
- Extra vegetables like corn, zucchini, or carrots can be added for more texture.
- Leftover chili thickens as it cools—add a splash of broth when reheating if needed.
- This recipe works well for batch cooking and freezes beautifully.
- Stir frequently when cooking on stovetop to prevent quinoa from sticking.
Chef’s Secrets To Deep Flavor
To maximize the flavor in your Black Bean Quinoa Chili, layering ingredients is key.
Start by properly sautéing the onions, peppers, and jalapeños until they are tender and aromatic, which creates a flavorful base.
Toasting the spices briefly with the garlic releases their essential oils, boosting richness.
For added depth, a pinch of unsweetened cocoa powder or smoked paprika can be stirred in during cooking.
Using fresh herbs for garnish, like cilantro, adds a bright contrast to the earthy flavors.
Letting the chili simmer longer at low heat develops a thicker, more complex flavor profile, even if using the stovetop method.
Serving Suggestions For Maximum Enjoyment
This chili is versatile and pairs beautifully with a variety of sides.
Serve it over brown rice, quinoa, or even a baked potato for a complete meal.
Top it with shredded cheese, sour cream, fresh cilantro, or sliced jalapeños for extra flavor and texture.
For a crunchy touch, crushed corn chips or tortilla strips make a satisfying topping.
A simple avocado slice adds creaminess while keeping the meal plant-forward.
It also pairs nicely with cornbread, warm tortillas, or a side salad for a balanced, hearty dinner.
Storage Tips For Longevity
Store leftover chili in an airtight container in the refrigerator for up to 4–5 days.
When reheating, stir in a splash of vegetable broth to restore its original texture, as quinoa tends to absorb liquid and thicken the chili.
For longer storage, freeze portions in freezer-safe containers or zip-top bags for up to 3 months.
Label with the date and portion size for easy meal prep.
Thaw overnight in the fridge before reheating on the stovetop or in the microwave, stirring occasionally for even heating.
Frequently Asked Questions
1. Can I use other beans instead?
Absolutely! Kidney beans, pinto beans, or chickpeas work well as substitutes or in addition to black beans. Just be sure to adjust cooking time slightly if using canned beans, as they are already tender.
2. Do I need to rinse the beans?
Yes, rinsing canned beans removes excess sodium and reduces any canned taste. It also helps the chili stay lighter and cleaner in flavor, while preventing it from becoming too salty.
3. Can I make this chili spicier?
Definitely. Keep the jalapeño seeds, or add extra chili powder, cayenne pepper, or a dash of hot sauce. Taste gradually to avoid over-spicing. A squeeze of lime at the end can also enhance the heat’s flavor.
4. Is quinoa necessary in this recipe?
Quinoa adds protein, fiber, and texture, making the chili more filling. If preferred, you can omit it or replace it with brown rice or bulgur, though cooking time may need slight adjustment.
5. Can I prepare this ahead of time?
Yes! This chili is excellent for meal prep. Make it a day in advance to allow flavors to meld. It also freezes well in portions, making it perfect for easy weeknight meals.
