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5.0 from 21 votes

Black Bean Quinoa Chili

This cozy vegetarian Black Bean Quinoa Chili is full of flavor! It's a total one pot wonder with both stove top and slow cooker instructions.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 214 kcal
Course: Main Course
Cuisine: American , Vegetarian

Ingredients

  • 1 tsp olive oil
  • 1 small yellow onion , diced
  • 1 medium red bell pepper , diced
  • 2 jalapeños , diced
  • 2-3 cloves fresh garlic , peeled, smashed, and minced
  • 1 TBSP chili powder
  • 1 TBSP ground cumin
  • ½ tsp dried oregano
  • ½ tsp paprika (regular or smoked)
  • 1 tsp salt , plus extra to taste
  • ½ tsp black pepper
  • 2 cans black beans (15 oz each) drained and rinsed
  • 15 oz plain tomato sauce (one can)
  • 14 oz petite diced tomatoes (one can) add whole thing
  • ½-1 cup vegetable broth
  • ⅓ cup uncooked quinoa
TASTY TOPPING OPTIONS
  • Sliced jalapeño peppers
  • chopped fresh cilantro
  • Pico de Gallo
  • sour cream (vegan or regular)
  • grated cheese (vegan or regular)
  • corn chips

Instructions

STOVE TOP INSTRUCTIONS
    Cup of Yum
  1. Measure out ingredients and dice veggies. For less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing.
  2. In a large pot, heat 1 tsp oil and sauté onion and peppers until tender.
  3. Add garlic and spices and sauté for another minute.
  4. Drain and rinse black beans then add beans, tomato sauce, diced tomatoes (liquid and all), uncooked quinoa, and vegetable broth. Start with just 1/2 cup vegetable broth as you can always add extra later if desired.
  5. Reduce heat to simmer and cook, covered, for 20-25 minutes, stirring once or twice if needed. If you have extra time and would like to cook on low for even longer, go for it!
  6. Taste and season with any additional spices desired. Extra mix ins like corn or kidney beans are also awesome here if you'd like your chili even chunkier. Have fun with it!
  7. All that's left to do is portion into bowls, pile on your choice of toppings from the list above, and enjoy! Leftover chili reheats like a dream the next day if you end up with extra.
SLOW COOKER INSTRUCTIONS
  1. Add all the chili ingredients to your slow cooker and stir it up. Start with just 1/2 cup vegetable broth as you can always add extra later if desired.
  2. Seal slow cooker lid and cook on high for approx. 2.5-3 hours or on low for 5-6 hours. Keep an eye on it towards the last hour or so to see if you need a little extra broth.
  3. Taste and season with any additional spices desired. Extra mix ins like corn or kidney beans are also awesome here if you'd like your chili even chunkier. Portion into bowls, add your favorite toppings, and enjoy!

Notes

  • Cook times will vary based on method chosen.
  • If you're like me and love a bit of unsweetened cocoa powder in your chili (I tried it once years ago and can't make chili without it - so good) feel free to add 1/2 tsp of cocoa powder plus any extra to taste. Delish!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!

Nutrition Information

Calories 214kcal (11%) Carbohydrates 40g (13%) Protein 12g (24%) Fat 3g (5%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.003g Sodium 916mg (38%) Potassium 890mg (25%) Fiber 12g (48%) Sugar 8g (16%) Vitamin A 1663IU (33%) Vitamin C 44mg (49%) Calcium 85mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 214

% Daily Value*

Calories 214kcal 11%
Carbohydrates 40g 13%
Protein 12g 24%
Fat 3g 5%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.003g 0%
Sodium 916mg 38%
Potassium 890mg 19%
Fiber 12g 48%
Sugar 8g 16%
Vitamin A 1663IU 33%
Vitamin C 44mg 49%
Calcium 85mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.