This is the BEST Vegetarian Black Bean Chili
I love it when I can create a quick and delicious meal with simple ingredients! Especially when it’s something the entire family can enjoy for dinner. Even my toddler couldn’t get enough of this one! Vegetarian, vegan, gluten-free, and fast – what could be better?
This chili comes together in one large pot and begins with sautéing the fresh veggies. Quinoa, broth, spices, and canned items join the party and simmer for under 20 minutes and it’s done! And so TASTY! This is my go-to vegetarian chili recipe.
RELATED: 35 Healthy Pantry Recipes
Quinoa Chili Recipe Ingredients
- Good Quality Quinoa – It’s always a great idea to keep quinoa stocked in your pantry! This brand of quinoa is my favorite.
TIP: Learn How To Cook Quinoa Perfectly Every Time.
- Tomato Sauce and Diced Tomatoes for the Base – The base for quinoa chili is made from canned tomato sauce and diced tomatoes. You’ll also need a little bit of vegetable broth!
- Canned Beans and Corn – I used canned black beans, kidney beans, and corn for this recipe. However, feel free to add any type of beans that sound good!
Fresh Ingredients
Minced garlic, onion, and green bell peppers add veggies and flavor to the Quinoa Chili, and fresh chopped cilantro is added after cooking is finished bringing such a bright delicious touch!
The Spices
The best chili recipes are ALL about using the right amounts of spices. Here’s what we’re using in this recipe:
- Chili Powder
- Cumin
- Paprika
- Cayenne Pepper
- Salt/Pepper
Note: Find quality quinoa, organic spices, and other healthy ingredients for this recipe at a discounted price on Thrive Market!
How to Make Vegetarian Black Bean Chili
- Sauté the onions and bell peppers in a Dutch oven over medium heat until they soften.
- Add the garlic and quinoa, stir, and add broth and tomato sauce.
- Stir in seasonings, cover with the lid, and simmer for 10 minutes.
- Add remaining canned items, stir, and cover for an additional 7-10 minutes, adding more broth as needed.
- Stir in the chopped cilantro, top with your favorite toppings, serve, and enjoy!
Quinoa Chili Add-Ins and Toppings
Add-Ins
- Veggies – zucchini, carrots, sweet potatoes, and spinach would all be tasty!
- Spice – spice things up by adding fresh jalapeno or serrano chilies, or increasing the cayenne amount.
- Beans – use your favorite beans, pinto beans are a great substitute in this recipe. Chickpeas work great, too!
Toppings
- Sour Cream or Plain Greek Yogurt
- Shredded Cheese
- Fresh Cilantro
- Chopped Fresh Onions
- Avocado
- Tortilla or Corn
- Hot Sauce (I LOVE this one!)
- A Sprinkle of Fresh Lime Juice
How to Store Vegan Black Bean Chili
This chili works so well as leftovers. Make a batch at the beginning of the week for dinner, and enjoy the leftovers for lunches on the days that follow! Freezing it also works great. To store let it cool completely and store it in an airtight container in the fridge for 3-5 days or the freezer for 1-2 months. When reheating, I like to add a little broth or water and stir halfway through the heating.
More Chili Recipes You’ll Love
Quinoa Recipes to Make for Dinner
- Quinoa Salad with Feta Cheese
- Chili Mango Zesty Quinoa Salad
- Vegan Turmeric Quinoa Power Bowls
- Quinoa & Mushroom Stuffed Acorn Squash
- Lemon Garlic Shrimp & Quinoa
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Quinoa Chili Recipe
Video
Equipment
Ingredients
- 2 Tablespoons avocado oil
- 1 medium onion (finely diced)
- 1 small bell pepper (finely diced)
- 2 teaspoons minced garlic
- 2 cups dry quinoa
- 1 8-ounce can tomato sauce
- 4 cups vegetable broth (divided)
- 3 Tablespoons chili powder
- 1 Tablespoon cumin
- 2 teaspoons paprika
- 1/4 teaspoon cayenne
- salt/pepper (to taste)
- 1/2 cup canned corn
- 1 14.5-ounce can diced tomatoes
- 1 15.5-ounce can black beans
- 1 15.5-ounce can red kidney beans
- 1/4 cup freshly chopped cilantro (or 2-3 teaspoons dried cilantro)
Instructions
- In a large Dutch oven, sauté the onion and bell pepper in the avocado oil over medium-high heat until just tender (about 5-7 minutes).
- Add the minced garlic and quinoa, stir to combine.
- Slowly pour in the tomato sauce and 3 cups of vegetable broth.
- Mix in seasoning, then stir well.
- Add the lid to the Dutch oven, turn the heat to low, and simmer for 10 minutes.
- Add the remaining 1 cup of broth.
- Add the corn, tomatoes, and beans. Cook for an additional 7-10 minutes until the quinoa is fully cooked.
- Remove from the heat, and stir in the fresh cilantro.
- Serve with your favorite toppings and enjoy!
Elaine says:
I really need some chili right now. I mean, I have a big bag or chips and I am ready to use them LOL. In fact, I do have plenty of quinoa, too, so I am glad I’ve stumbled upon your post – so timely!
Heidy says:
This quinoa chili was so wonderful and comforting. I enjoyed every bite. I also loved all the tips and instructions.
Denise says:
Perfect meal. I love quinoa, and this looks absolutely delicious! I will have to try this recipe soon.
Swathi says:
This is perfect quinoa chili, I haven’t tried chili with quinoa your recipe sounds doable. I am going to try this.
Natalie says:
I love chili done in any possible way but honestly never tried it with quinoa. Sounds delicious and so healthy. Now I can’t wait to make this.
Julie @ Running in a Skirt says:
This is SUCH a great chili idea! The quinoa adds so much flavor. Can’t wait to try!
Sharon says:
Hearty comfort food with the addition of healthy grains, this quinoa chili has it all!
Angela says:
This was such a delicious recipe! I loved the quinoa in the chili, I can’t wait to make it again!
Kacey Perez says:
I love quinoa in chili! I have been trying to come up with different things to cook during this shut down period while the whole family is stuck at home and it looks like we have all of these ingredients! Can’t wait to give it a try.
Danielle says:
I am so much into pantry recipes these days. And this quinoa chili is perfect because I’ve got A LOT of quinoa stocked. The fact the dish is ready in 30 minutes makes it even better!
Sarah says:
I’ve never made quinoa chili but I love this idea!
Kelly Page says:
Quinoa adds such nice texture to chili. A great cool weather dish.
Deborah Brooks says:
I also love to use quinoa in chili. The perfect comfort food right now
Jon Maldia says:
We always use rice for our chili. I’ll give quinoa a try. Looks delicious.
Gloria says:
I love using quinoa in recipes. In fact, I have just added it to my grocery list. What a great meat alternative.