Vegetarian Black Bean Chili
Updated Nov 13, 2025
This black bean chili is an easy one-pot vegetarian recipe made with quinoa, canned black beans, and a handful of chili spices.
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My Vegetarian black bean chili is soo good!
I still stick to No Meat Monday in my house most weeks, especially during the colder months, so I make this vegetarian black bean chili a lot. It’s just black beans, tomatoes, quinoa, and some spices, and everything cooks together in one pot. This vegetarian black bean chili is filling, and everyone can add whatever toppings they’re in the mood for. It’s the kind of dinner I throw together when I want something warm, meat-free, and don’t want to overthink it.
Happy Cooking!
– Yumna
Vegetarian Black Bean Chili Ingredients
- Black beans: Make sure to rinse and drain well. I recommend using low-sodium black beans to control the amount of salt in this chili. You can also use dried black beans, just cook them first. Here’s a handy guide for How to Cook Beans.
- Quinoa: Make sure to rinse well before adding to the soup. If you omit, leave the water out. If you’re not a fan of quinoa, you can use rice, couscous, or even lentils. Just cook them according to package instructions and add them to the chili just before serving. In this case, you’d also omit the water in the recipe.
- Bell pepper: Any color will do.
- Onion: I used a white onion, but any variety will work.
- Crushed tomatoes: For a richer smokier flavor, try using fire roasted diced tomatoes.
- Jalapeno: If you don’t like spice, you can leave it out.
- Spices: A mix of chili powder, cumin, salt, and pepper gives this black bean chili its flavor.
How to Make Vegetarian Black Bean Chili
Vegetarian Black Bean Chili Recipe
This black bean chili recipe is vegetarian, made with quinoa, black beans, and a mix of green peppers, onions, and chili seasonings.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 bell pepper seeded and diced
- 1 small jalapeño seeded and minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 (28-ounce) cans crushed tomatoes
- 2 (14.5 ounce) cans black beans , drained and rinsed
- ½ cup quinoa rinsed
- 2 cups water
Optional toppings:
- Greek yogurt
- Cilantro
- Red onions chopped
- Avocado diced
- shredded cheddar cheese
Instructions
- In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion, bell pepper and jalapeño and cook for 5-7 minutes, or until the vegetables have softened and the onion is translucent.
- Add the chili powder, cumin and a pinch of salt and pepper and cook 1-2 minutes or until the spices begin to toast and smell fragrant.
- Add the tomatoes, black beans, quinoa and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20-25 minutes or until the quinoa is tender and the chili has thickened.
- Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.
Notes
- My Top Tip: Store any leftover chili in a glass container to avoid the tomato staining a plastic container.
- Storage: I recommend storing any leftovers in a glass container in the fridge. When reheating, make sure to add a splash of water or broth to loosen it up as it will thicken as it sits. It’ll last you up to four days.
- Freezing: I recommend freezing it in individual portions and reheating as needed. Then just thaw in the fridge overnight and then reheat on the stove or in the microwave.
Nutrition
Calories: 244kcal, Carbohydrates: 42g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 840mg, Potassium: 1057mg, Fiber: 13g, Sugar: 10g, Vitamin A: 1513IU, Vitamin C: 43mg, Calcium: 124mg, Iron: 6mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Make it in the Instant Pot. Using the ‘sauté’ function on the Instant Pot, proceed through step 3 but instead of simmering, turn the pot off, then add the lid with the vent sealed. Use the ‘chili/bean’ function and when the cooking time is up, release the pressure manually then serve.
- Add more vegetables. This chili is already packed with veggies, but you can add even more if you like! Try adding 1 cup of diced zucchini or sweet potato in with the bell pepper for extra nutrients and flavor. You can also add 1 cup of frozen corn into the chili in the last 5 minutes of cooking time.
Recipe Tips
- Adjust your liquid. Depending on how saucy your canned tomatoes are and how thick you prefer your chili, you may need to add more or less water. You can also add more flavor by using vegetable broth instead.
- Don’t skip toasting the spices. This is what takes a good chili to a great one. Allowing the spices to cook until they smell fragrant will ensure you are getting the most flavor out of those pricy spices!
- Make sure to finely dice your onions & peppers. You want the onions and peppers to be small enough so that they blend into the chili and aren’t too chunky. Also, cook them gently to infuse the oil with flavor. If they brown, they will add a bitter flavor.
- Remember it will thicken as it sits. That quinoa will continue to absorb more liquid so don’t be tempted to reduce the broth anymore since it will thicken as it cools.
Serving Ideas
- The best part of chili is the toppings! Try a few of these favorites to dress up your bowl of chili: Homemade Guacamole, Easy Corn Salsa, Tomato Salsa or even a drizzle of Cashew Cream
- I also love serving this with a side of my Vegan Cornbread for a classic combo!
Comments
Amazing! This chili is so flavorful we added diced zucchini, it is just the best I have ever had. ๐
Thank you so much, Sharon! Love the addition of the zucchini!
I just wanted to add a tip I picked up over the years for thickening any chili, without having to use masa harina (corn flower), but you still get an authentic Tex-Mex taste. It gives your chili a great flavor! Here it is: 5 minutes before the end simmer time on the pot of chili, add 1-2 tablespoons of an inexpensive brand of Corn Bread mix (usually costs around a dollar a box). Stir the spoonfuls of corn bread mix fairly vigorously into the simmering chili. As you stir, a few, small “floaters” of cooked dough may rise to the top. If they don’t dissolve with stirring, just flatten them with the backside of your mixing spoon against the side of the pot to break them up. Then they will dissolve quickly. This whole process takes about 1-2 minutes. I let the chili simmer for a couple of minutes more and it is ready to serve. The amount of Corn Bread mix you add depends on the amount of chili you have cooked. I usually make a large batch, so I put 2 heaping tablespoons of the mix into my chili. You can play around with the amount until you get the right thickness for your own chili. (Note: These corn bread mixes often contain some sugar, but, since you are only using a small amount of it, it won’t make your chili taste sweet. However, those who are watching their sugar intake should be aware they are adding a small amount of it to their chili.) I haven’t tried this recipe, yet, but it is on the plan for this weekend. It sounds delicious!
Love this idea; thank you so much for sharing, Marilyn!
Delicious, healthy, quick and easy!
Thank you so much!
Amazing ๐คฉ
Thank you so much!