Black Bean and Quinoa Chili is a plant-based, gluten-free, whole-food, one-pot meal packed with protein, loaded with bold flavors, and has just the right amount of spice to warm you up. Perfect for a vegan weeknight meal or meal prep, it’s a satisfying and delicious twist on traditional chili that even meat lovers will enjoy!
This Black Bean Quinoa Chili is a cozy favorite for the cooler months, but just like Vegan Chili With TVP, Vegan Spicy Chili Cheese Fries, and Vegan Chili Mac and Cheese, we love having it year-round.
Inspired by one of my go-to soups from the Whole Foods hot bar, this chili is a perfect fit for your weekly menu. It’s packed with plant-based goodness, and if you skip the oil when sautéing the onions, it’s a Whole Foods Plant-Based (WFPB) dream!
It pairs beautifully with my Vegan Cornbread or Vegan Corn Casserole for a complete meal satisfying everyone.
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Why You'll Love This Recipe
- This recipe can easily be made in one pot, making it perfect for busy weeknights.
- It’s packed with flavor but not spicy, so even the little ones will love it!
- This chili tastes even better the next day, so make it ahead for easy meals or meal prep.
- This chili freezes well. It is perfect for saving leftovers for a quick future meal.
- It's a whole foods, plant-based meal, making it healthy.
Ingredients
Round up these simple ingredients for some serious goodness. See the recipe card for quantities.
- Fire-Roasted Tomatoes - If you’ve got a picky eater who does forensic analysis on their meals (like my 18-year-old!...not a typo) and can spot a tomato chunk from across the room, no worries! I blend those fire-roasted tomatoes into stealth mode or you can swap them for a can of tomato sauce or puree.
- Roasted Corn Kernels: If you can’t track down or make roasted corn, just use regular corn kernels, whether they’re frozen, canned, or fresh.
- Vegan Worcestershire - Yeah, in case you didn't know, Worcestershire is not vegan. I use the Whole Foods 365 Worcestershire Brand, but there are others, like The Wizards Worcestershire Sauce and Annie's Organic Worcestershire Sauce, just to name a few.
Vegan-Friendly Toppings For Your Chili
Garnish with avocado, cilantro, vegan sour cream, or a squeeze of lime for added flavor and freshness. Here are some other great ideas:
- Fritos (original flavor is vegan)
- crushed corn chips or strips
- scallions
- diced tomatoes
- sliced olives (black or green)
- salsa or pico de gallo
- shredded vegan cheese
- sliced jalapenos or red peppers
- lime wedges
- diced red onions
- sliced radishes (yep, the crunch and flavor are delicious in chili)
Variations
- Toss in diced sweet potatoes for a touch of sweetness and extra heartiness.
- Make it a three-bean chili. For more variety and texture, use a can of mixed beans.
- Stir in cooked pasta-like shells at the end for a delish chili mac variation the kids will love—ahem, and adults, too.
- If young children are not eating and you like spicy, add 1-2 chipotle peppers in adobo sauce (from a can) chopped and 1 tablespoon of the adobo sauce when adding the spices. You can alternatively add ½ teaspoon or more of Cayenne or Chipotle powder.
How To Make Black Bean Quinoa Chili
Roll up your sleeves. Here are some pics of how it is done. See the recipe card for detailed directions.
Step 1: Sauté vegetables. Heat olive oil in a large pot over medium heat. Cook onions for 5 minutes until soft, then add garlic and cook for another minute.
Step 2: Add peppers, corn, and chiles. Stir in diced bell peppers, corn, and chilis, and cook for 5 minutes until the peppers begin to soften.
Step 3: Add Spices. Mix in brown sugar chili powder, cumin, oregano, onion powder, garlic powder, salt, coating the veggies well.
Step 4: Add remaining ingredients. Add the blended diced tomatoes, vegan Worcestershire, black beans, quinoa, and vegetable broth.
Step 5: Simmer the chili. Bring it to a boil, then let it simmer on low for 25 minutes with the lid on, stirring occasionally.
Step 6: Thicken. Simmer uncovered for another 25 minutes or until it reaches your preferred thickness. Keep in mind, it will continue to thicken as it sits and cools.
Top Tips
- Rinse the quinoa before adding it to the chili to remove its natural bitterness.
- For extra depth of flavor, use fire-roasted diced tomatoes. I blend them in a bullet to get a smooth tomato sauce, but you can substitute with 1 can of regular canned tomato sauce or puree.
- Add some chipotle pepper or Cayenne pepper, depending on your spice preference.
- I like my chili thick, so I cook it until most of the liquid is gone, extending the simmer time with the lid off until it reaches the perfect consistency.
- Remember, the chili thickens as it cools.
Serving Suggestions
- Top with Vegan Lemon Dill Yogurt Sauce.
- Use tortilla chips as scoops for a crunchy and fun way to enjoy the chili.
- Serve with a side of warm vegan cornbread to soak up all the chili goodness. You can also serve it with a side of Vegan Corn Casserole.
- Spoon the chili over a bed of rice for a hearty, filling meal.
- Top a baked potato with chili for a loaded, filling meal.
- Pour the chili over a plate of crispy fries and garnish with your favorite toppings. Try making Delicious Air-Fryer Fries.
- Pair with a fresh side salad for a lighter balance to the hearty chili and serve with a light Classic French Salad Dressing.
- You know me... everything can go in a wrap. Roll leftover chili in a large tortilla with your favorite toppings for an awesome quick lunch.
Storage
- Let the chili cool completely, then store it in an airtight container in the fridge for up to 4-5 days.
- For longer storage, freeze the chili in individual portions or a larger container. It will last up to 3 months. Just make sure to leave a bit of space in the container for expansion.
- To reheat, warm the chili in a pot on the stove over medium heat until heated through, adding a splash of water or broth if it thickens too much. You can also microwave it in a microwave-safe dish for 1-2 minutes, stirring halfway through.
Quinoa Chili FAQS
If you like a thicker chili, you can simmer it longer with the lid off. Remember it will thicken up as it sits and cools.
If your chili gets too thick, just add a bit more vegetable broth or water until you reach your desired consistency. qui
Got a minute? I'd love for you to dive into the comments and rate this Black Bean and Quinoa Chili. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Black Bean Quinoa Chili
Equipment
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium yellow or white onion; chopped
- 3 cloves garlic minced (~ 1 tablespoon)
- 1 green pepper diced
- 1 red pepper diced
- 1 cup roasted corn kernels fresh, frozen, or canned
- 1 7 ounce can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon brown sugar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 3 cups vegetable broth
- 1 14.5 ounce can diced fire-roasted tomatoes blended*
- 1 15 ounce can black beans drained
- ¾ cup quinoa rinsed
- 1 teaspoon vegan Worcestershire
For the Toppings
- vegan sour cream
- avocado
- cilantro
- lime wedges
- vegan shredded cheese
- scallions
- sliced jalapenos
- crushed chips or Fritos
- see the recipe post for more suggestions
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
- Add the Peppers and Corn: Stir in the diced green and red bell peppers, corn kernels, and green chilis. Sauté for another 5 minutes until the peppers start to soften.
- Add Spices: Stir in the chili powder, cumin, oregano, salt, sugar, onion powder, garlic powder, and black pepper. Stir to coat the vegetables evenly with the spices.
- Add Remaining Ingredients: Pour the vegetable broth, blended tomatoes, black beans, rinsed quinoa, and vegan Worcestershire into the pot. Stir everything together.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes, or until the quinoa is cooked. Stir occasionally to prevent sticking. Then simmer uncovered for an additional 25 minutes, or until it reaches your preferred thickness. Continue to stir occasionally. Keep in mind that it will continue to thicken as it sits and cools.
- Adjust: Once you reach your desired consistency, adjust the seasoning.
- Serve: Ladle the chili into bowls and enjoy! Garnish with toppings like avocado, cilantro, or a squeeze of lime if desired, and serve with your favorite corn chips.
Criss P says
Delicious and cheap to make! Makes a great dip too!
Regi Pearce says
Thanks Chis! Glad you liked it.
Brandon says
Looks really delicious from the pictures. I'm going to make it as soon as it cools down here in DC.
Regi Pearce says
Thanks Brandon. Let me know if you give it a try,