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This Vegetarian Black Bean Chili with quinoa is a hearty, meat-free meal that is perfect for a cold winter night. The black beans, bell pepper, onions, and crushed tomatoes create a flavorful base, while the warm spices and jalapeno give it just the right amount of kick. Serve it with a dollop of sour cream or Greek yogurt with a side of cornbread for the perfect comfort food meal.
There’s nothing quite like a big pot of chili simmering on the stove on a cold winter day. This vegetarian black bean chili is perfectly spiced and hearty, making it the perfect meal for any occasion. Black beans are high in fiber and protein, making them a great choice for vegetarians and meat-eaters alike. This chili is also vegan-friendly and gluten-free, so everyone can enjoy it!
why you’ll love this quinoa and black bean chili
- Filling. This black bean chili is sure to keep you sated, thanks to the addition of quinoa. Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies need.
- Flavorful. A mix of spices, including chili powder, and cumin, give this chili its flavor. Fresh jalapeno adds a touch of heat, while crushed tomatoes give it a slight acidity.
- Easy to make. This black bean chili can be made in under an hour, making it perfect for a weeknight meal. Simply sauté the veggies, add the spices and quinoa, then let it give this chili its flavor.
- Great for lunch or dinner. This chili is hearty enough to be a meal on its own, or you can serve it as a side dish. It’s also great for leftovers, so make sure to make a big batch to pack in a lunch box the next day!
Ingredients to make black bean chili
- Black beans: Black beans are the star of this chili. They’re high in fiber and protein, making them a filling and nutritious addition to any meal.
- Quinoa: Adds a depth of texture and flavor to this chili, plus it’s a complete protein.
- Bell pepper: Bell peppers add a touch of sweetness to this chili.
- Onion: Onion is a classic ingredient in chili, adding depth of flavor.
- Crushed tomatoes: Crushed tomatoes give this chili a slight acidity and sweetness.
- Jalapeno: Jalapeno adds a touch of heat to this chili. If you don’t like spice, you can leave it out.
- Spices: A mix of chili powder, cumin, salt, and pepper give this chili its flavor.
How to make black bean chili
- In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat. Once shimmering, add onion, bell pepper and jalapeño and cook until the vegetables have softened and the onion is translucent.
- Add the chili powder, cumin and a pinch of salt and pepper and cook 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 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.
Tips for making quinoa and black bean chili
- 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.
- Use low-sodium black beans. Black beans can be high in sodium, so make sure to use low-sodium black beans to control the amount of salt in this chili.
- 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.
- Start with less spice and add more as needed. It’s always easier to add more spice than it is to take it away. So, if you’re unsure about how much heat to add, start with less and then add more to taste.
popular substitutions & additions
- Make it less spicy. If you prefer things less spicy, you can omit the jalapeño or at least remove the ribs and the seeds of the pepper, which will tame the heat significantly.
- Make it more spicy. Alternatively, if you crave even more spice, try adding 1 chipotle pepper in adobo (minced) along with 1 tablespoon adobo sauce into the chili when you add the tomatoes for a sweet, smoky heat.
- Add more vegetables. This chili is already packed with veggies, but you can add even more if you like! Try adding corn, zucchini, or sweet potato for extra nutrients and flavor.
- Use a vegetarian friendly meat alternative. If you want to add “meat” try using a “ground beef” alternative for additional texture and flavor.
- For a richer flavor, try using fire roasted diced tomatoes. Fire-roasted diced tomatoes will give this chili a smokier flavor.
- Omit the quinoa. If you’re not a fan of quinoa or are looking for a grain-free option, you can simply omit it from the recipe. The chili will still be just as delicious!
what to serve/pair with your Vegetarian Black Bean Chili
how to store & reheat quinoa and black bean chili
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.
how long will black bean chili last in the fridge?
This chili will last in the fridge for up to four days. Beyond that, I recommend freezing it.
can I freeze black bean chili?
Yes! Any leftover quinoa and black bean chili can also be frozen in individual portions and then reheated as needed. This is a great option if you’re meal prepping or want to have an easy lunch or dinner on hand during the week. Simply thaw in the fridge overnight and then reheat on the stove or in the microwave.
Frequently asked questions
I do. The liquid tends to make the chili turn brown and murky looking. Taste wise, it won’t really do much but looks wise, it’s not as pretty.
Yes! If you want to use dried beans, simply cook them ahead of time according to package instructions. You’ll need about three cups of cooked black beans for this recipe.
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 into the chili when directed.
Whether you’re serving it up for a quick weeknight meal or packing it for lunch, this vegetarian black bean chili is sure to please. And, it’s easily customizable to fit your preferences. So, whether you like it spicy or mild, there’s a version of this chili for you.
So, what are you waiting for? Give this vegetarian black bean chili a try today! You won’t be disappointed.
More vegetarian soup recipes:
- Lemon Vegetable Rice Soup
- Creamy Pepper Soup
- Roasted Pumpkin Soup
- Corn Chowder
- Lentil Bean Chili
- Roasted Acorn Squash Soup
- Smooth Broccoli Pea Soup
- Mushroom and Wild Rice Soup
- Chickpea Soup with Noodles
- Creamy Veggie Soup
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Vegetarian Black Bean Chili
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 can crushed tomatoes
- 2 14.5 ounce can black beans , drained and rinsed
- ½ cup quinoa rinsed
- 2 cups water
Optional toppings:
- Greek yogurt
- cilantro
- chopped red onions
- diced avocado
- shredded cheddar
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.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Amazing! This chili is so flavorful we added diced zucchini, it is just the best I have ever had. 😋
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 🤩
Thank you so much!