Quinoa and Black Bean Chili

Quinoa and Black Bean Chili

226 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  Shauna

“Vegetarian chili with quinoa. Sprinkle cheese on top to serve.”

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Adjust Servings

Original recipe yields 10 servings



  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
  2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

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Reviews (226)

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Wow, why has no one tried and rated this recipe yet? Yay! I am first! :D This is an absolute EXCELLENT Vegetarian Chili option! with the inclusion of the quinoa, you do not miss the meat and it is SO healthy for you. I made a couple changes, I used vegetable broth to cook my quinoa in as opposed to water (I always do and it lends a nice flavour to the quinoa), and used red quinoa as I prefer that over the plain. I also used Ground Chipotle Chili Powder instead of regular chili powder as I love the smoky flavour it brings to the dish. To make this even more healthy and to cut out as much sodium as possible, I used dried beans (re-hydrated) and instead of the canned/crushed tomatoes, I chopped up 4 large roma tomatoes, oops, one more, I left out the zucchini as I am not a fan of that vegetable. Otherwise, followed the recipe exactly with all the other ingredients and it is spicy with the inclusion of the jalapeno and the chipotle, so adjust to your liking if you are not a fan of too much heat. This does make a large pot worth, so I just divided it up into 2 cup portions and froze them, these will make great meals on the fly, just serve with some cornbread or a salad! Thanks Shauna for the great recipe! a clear winner here! :D



While I have been using this website for years, this is the first recipe I have ever reviewed. This chili deserves it! The only thing I did differently was to add an extra can of tomato sauce because I wanted a saucier chili. This was my first attempt at cooking with quinoa, so I was a bit worried that I wouldn't like the texture of it in chili. But it was wonderful. It blended right in and added a heartiness to the dish. Great recipe! I will be making this again and again.



This was really good and quick to make. Cooked the quinoa in chicken broth. I used green beans instead of zuccini and canned corn instead of frozen. To make it healthier, I used no salt added canned beans and veggies. I will be making this again :)

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Amount Per Serving (10 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 42 g
  • 14%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 579 mg
  • 23%

Based on a 2,000 calorie diet



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Quinoa and Black Beans


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Black Bean Brownies