Go Back

Black Bean and Quinoa Chili

This Black Bean and Quinoa Chili is a hearty, protein-packed bowl of comfort. Made with quinoa, black beans, tomatoes, and spices, it’s warm, filling, and perfect for weeknights. Easy to make, freezer-friendly, and full of flavor in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa rinsed
  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 medium zucchini diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz corn kernels, drained
  • 1 can 28 oz crushed tomatoes
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • Salt and black pepper to taste
Optional toppings: Greek yogurt or sour cream, shredded cheese, avocado slices, cilantro, tortilla chips

Method
 

Step 1: Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until soft and fragrant — about 2 minutes. Add the bell pepper and zucchini, and cook for another 3–4 minutes.
Step 2: Add the spices
  1. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Let them toast for about 30 seconds to bring out their full flavor.
Step 3: Combine everything
  1. Add the rinsed quinoa, black beans, kidney beans, corn, crushed tomatoes, tomato paste, and vegetable broth. Stir well to combine.
Step 4: Simmer
  1. Bring the pot to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25–30 minutes. Stir occasionally until the quinoa is cooked and the chili thickens.
Step 5: Taste and serve
  1. Season with salt and pepper to taste. Serve hot with your favorite toppings — avocado, cilantro, a dollop of sour cream, or a sprinkle of cheese.

Notes

  • If you like extra heat, add a chopped jalapeño or a pinch more cayenne.
  • For a thicker chili, simmer uncovered for the last 5 minutes.
  • You can freeze leftovers in single portions for up to 3 months — it reheats beautifully.
  • Quinoa naturally absorbs flavor, so taste at the end and adjust seasoning if needed.