Craving a warm, hearty, and healthy meal that’s easy to make?
This one-pot quinoa and black bean chili is the perfect solution. Packed with plant-based protein, fiber, and bold southwestern flavors, this dish is ideal for busy weeknights or meal prep.
Unlike traditional chili that requires long cooking times, this recipe comes together in just 40 minutes.
The combination of quinoa, black beans, and smoky spices creates a rich, thick, and satisfying meal that is naturally vegan and gluten-free.
With minimal effort and maximum flavor, this chili is a must-try for anyone looking for a nutritious and delicious dinner option.
Why You’ll Love This Quinoa and Black Bean Chili
- One-pot convenience – Quick cooking and easy cleanup.
- Nutrient-dense – Loaded with protein, fiber, and essential vitamins.
- Naturally vegan & gluten-free – A great plant-based alternative to traditional chili.
- Customizable – Adjust spice levels and toppings to your preference.
- Meal-prep friendly – Tastes even better the next day and freezes well.
Ingredients You’ll Need
Chili Base:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 ½ cups vegetable broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, minced (optional for heat)
Flavor Boosters:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped (for garnish)
How to Make One-Pot Quinoa and Black Bean Chili
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and jalapeño (if using). Sauté for about 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add the Spices
Sprinkle in cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables in the spices, allowing them to toast for about 30 seconds.
Step 3: Combine the Ingredients
Pour in the vegetable broth, diced tomatoes, black beans, and quinoa. Stir everything together and bring the mixture to a boil.
Step 4: Simmer to Perfection
Reduce the heat to low and let the chili simmer for about 20 minutes, or until the quinoa is fully cooked and the chili has thickened. Stir occasionally to prevent sticking.
Step 5: Finish and Serve
Remove from heat and stir in the fresh lime juice. Ladle the chili into bowls and garnish with fresh cilantro. Serve hot with your favorite toppings.
Customization & Variations
- Make it spicier – Add extra jalapeños or a pinch of cayenne pepper.
- Boost the protein – Stir in crumbled tofu, tempeh, or lentils.
- Add more veggies – Corn, zucchini, or carrots make great additions.
- Creamy twist – Top with avocado slices or swirl in coconut milk.
Serving Suggestions & Toppings
- Classic: Avocado, fresh cilantro, and lime wedges.
- Crunchy: Crushed tortilla chips or roasted pumpkin seeds.
- Cheesy: Shredded vegan or regular cheese.
- Cool & creamy: A dollop of sour cream or Greek yogurt.
Storage & Meal Prep Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over low heat or microwave with a splash of broth to loosen the consistency.
Recipe FAQ’s
Can I use a different type of bean?
Yes! Kidney beans, pinto beans, or chickpeas are great alternatives to black beans.
Can I make this chili in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I use canned quinoa instead of dry?
Dry quinoa is recommended as it absorbs flavors while cooking, but pre-cooked quinoa can be stirred in during the last 5 minutes of cooking.
One-Pot Quinoa and Black Bean Chili
Ingredients
Chili Base:
- 1 cup quinoa rinsed
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 ½ cups vegetable broth
- 1 small onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 jalapeño minced (optional for heat)
Flavor Boosters:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- Juice of 1 lime
- ¼ cup fresh cilantro chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and jalapeño (if using). Sauté for about 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add the Spices
- Sprinkle in cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables in the spices, allowing them to toast for about 30 seconds.
Step 3: Combine the Ingredients
- Pour in the vegetable broth, diced tomatoes, black beans, and quinoa. Stir everything together and bring the mixture to a boil.
Step 4: Simmer to Perfection
- Reduce the heat to low and let the chili simmer for about 20 minutes, or until the quinoa is fully cooked and the chili has thickened. Stir occasionally to prevent sticking.
Step 5: Finish and Serve
- Remove from heat and stir in the fresh lime juice. Ladle the chili into bowls and garnish with fresh cilantro. Serve hot with your favorite toppings.