Why You’ll Love This Recipe

One-Pot Quinoa and Black Bean Chili is a hearty, plant-based meal packed with protein, fiber, and bold flavors. It’s perfect for busy weeknights, as it comes together quickly in a single pot with minimal cleanup. With a rich tomato base, warming spices, and satisfying texture, it’s a comforting dish that can easily be customized to your taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

quinoablack beans (canned or cooked)kidney beansdiced tomatoes (with juice)tomato pastavegetable brothoniongarlicbell pepper (red or green)corn (frozen or canned)olive oilchili powdercuminpaprikaoreganoground coriander (optional)salt and pepperlime juice (optional for garnish)fresh cilantro (optional for garnish)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion and bell pepper, and sauté for 4-5 minutes until softened.

Stir in the garlic and cook for another 30 seconds.

Add chili powder, cumin, paprika, oregano, ground coriander (if using), salt, and pepper. Stir to coat the vegetables in the spices.

Add the quinoa, black beans, kidney beans, diced tomatoes with juice, tomato paste, corn, and vegetable broth. Stir well to combine.

Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until the quinoa is cooked and the chili has thickened.

Taste and adjust seasoning as needed.

Serve hot, garnished with lime juice and chopped fresh cilantro if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes

Variations

Add diced sweet potato or zucchini for extra veggies.

Include chipotle peppers in adobo for a smoky, spicy kick.

Top with avocado slices, dairy-free sour cream, or shredded cheese.

Use pinto beans or chickpeas instead of kidney beans.

Serve over rice or with tortilla chips for added texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.This chili also freezes well for up to 3 months.To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.

FAQs

Can I make this chili ahead of time?

Yes, it actually tastes even better the next day after the flavors have developed.

Is this chili spicy?

It’s mildly spiced, but you can increase the heat with extra chili powder or hot sauce.

Do I need to rinse the quinoa?

Yes, rinsing removes its natural bitterness unless you’re using pre-rinsed quinoa.

Can I use other grains instead of quinoa?

Yes, bulgur or brown rice can be used, though cook times may vary.

Is this recipe gluten-free?

Yes, as long as all canned ingredients and broth are certified gluten-free.

Can I use fresh tomatoes instead of canned?

Yes, about 3 cups of chopped fresh tomatoes can be used in place of canned.

Can I cook this in a slow cooker?

Yes, cook on low for 6-7 hours or high for 3-4 hours.

Can I use dry beans?

Yes, but they must be cooked beforehand; don’t add dry beans directly.

How can I thicken the chili?

Simmer uncovered for a few minutes at the end or mash some of the beans with a spoon.

Can kids eat this chili?

Yes, it’s nutritious and can be made milder to suit their taste.

Conclusion

One-Pot Quinoa and Black Bean Chili is a deliciously simple, nutrient-rich dish that brings warmth and satisfaction in every bowl. Whether you’re looking for a meatless Monday option or a freezer-friendly meal prep favorite, this chili is sure to become a staple in your kitchen.