Vegetarian Black Bean Chili Recipe

5 from 22 votes

This black bean chili recipe is vegetarian, made with quinoa, black beans, and a mix of green peppers, onions, and chili seasonings.

Prep Time10

Cook Time40

Total Time50

Cuisine: American

Servings: servings

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.

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.

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