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Overhead shot of chili in a white bowl with another filled bowl off to the side.
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5 from 7 votes

Vegetarian Black Bean Chili

Hearty and filling, this black bean chili with quinoa is a meatless wonder! This bean chili is delicious and full of flavor!
Course Dinner, lunch, Soup
Cuisine Amerian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
0 minutes
Total Time 50 minutes
Servings 8 servings
Calories 244kcal
Author Yumna Jawad


  • 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 black 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


  • 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.


Tip: Store any leftover chili in a glass container to avoid the tomato staining a plastic container. 


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