Black Bean & Quinoa Chili

I had zero intentions of posting this recipe today…only because it was a last minute creation after I got home from work Monday night and had plans on posting either a Pumpkin Bar recipe (which I think I’m saving for October) or Healthy Blueberry Cobbler Recipe. Both mouthwatering, if I don’t say so myself 😉

Facebook rules…this recipe got hands down the most vote. So here it is!


Black Bean and Quinoa Chili | #heathy #recipe #glutenfre #chili Meat lovers, I am sorry, but this recipe is meatless. **Did you know: Before I met Blake I only ate meat around once a week and now I eat it multiple times/day. Just one great reason why I love Blake…he brought the meat back into my life! 

There is nothing extraordinary about this recipe, just lots of good, whole flavors mixed together to create a delicious soup-like chili. 

Black Bean and Quinoa Chili | #heathy #recipe #glutenfre #chili

There is a secret ingredient…other than these serrano peppers.

  Black Bean and Quinoa Chili | #heathy #recipe #glutenfre #chili

A stick of cinnamon! 

That’s right, the entire time the chili was slow cooking on the stove, a stick of cinnamon lettin’ out its flavor!

5 from 1 reviews
Black Bean & Quinoa Chili
Prep time
Cook time
Total time
Serves: 8 servings
  • -3 can black beans, low sodium, rinsed
  • -1 cup quinoa, uncooked, rinsed
  • -3 cups vegetable broth, low sodium
  • -2 cups water
  • -1 can hominy or yellow sweet corn, rinsed
  • -1 can diced tomatoes
  • -1 tablespoon fresh cilantro, chopped
  • -1 poblano pepper, finely diced
  • -1 tablespoon minced garlic
  • -1 green pepper, chopped
  • -1/2 medium onion, diced
  • -1 cinnamon stick
  • -2-3 tablespoons chili powder
  • -1 teaspoon cumin powder
  • -1 teaspoon onion powder
  • -1/2 teaspoon ground pepper
  • -1/2 teaspoon salt
  1. Place all ingredients in a large pot. Turn heat to medium/high and bring to a rolling boil. Then, cover and let simmer on low for about an hour. Serve with diced green onions and avocado.

Black Bean and Quinoa Chili | #heathy #recipe #glutenfre #chili

Oh leftovers. You are about to be my best friend.

 Black Bean and Quinoa Chili | #heathy #recipe #glutenfre #chili 

More FFF chili recipe ideas…

Crock-Pot Chicken Chili


Healthy Bison Chili


Crock-Pot 3 Bean Turkey Chili Baked Potatoes


On this weeks agenda

  • Recipe creation for Designer Whey and Anytime Fitness
  • Photo Editing for the blog
  • Packing for Florida
  • Florida Thursday-Sunday! <— be on the look out for some awesome guest posters! Can’t wait! 

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      • K says

        Nutrition Facts

        Servings 8.0
        Amount Per Serving
        calories 354
        % Daily Value *
        Total Fat 3 g 5 %
        Saturated Fat 0 g 2 %
        Monounsaturated Fat 0 g
        Polyunsaturated Fat 1 g
        Trans Fat 0 g
        Cholesterol 0 mg 0 %
        Sodium 2319 mg 97 %
        Potassium 445 mg 13 %
        Total Carbohydrate 65 g 22 %
        Dietary Fiber 14 g 54 %
        Sugars 9 g
        Protein 19 g 39 %
        Vitamin A 8 %
        Vitamin C 78 %
        Calcium 15 %
        Iron 41 %
        * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

  1. says

    Yum, this chili seems definitely worth a try. Now that the cold seasons are starting I already considered cooking up a huge pot of chili to enjoy and freeze for busy days. I am really intrigued by the idea of adding quinoa into my chili!

  2. says

    This is so my kind of meal! I’ve been all over chilli lately since it’s finally getting a bit chillier out. It definitely is feeling more like Fall…and what better way to kick it off then chilli:)
    Oh and I’m totally going to force you into trying almond butter in your chilli…it sounds super weird but oh my it makes it taste SO amazing!

  3. says

    I make black beans almost every week because my family loves them – Quinoa is also a favorite – great combo. With the weather getting cooler, a nice bowl of hot veggie chili sounds about right. Thanks for the recipe!

  4. says

    Made this tonight, was delicious, very filling and I figured it out to be 240 calories and 42 carbs per cup..Should be pretty close…Definitely going to make it again,,freezing leftovers in 1 cup containers…YUMMMM

  5. Mollye says

    The intro says Serrano peppers but the recipe calls for poblano? Which one is better? And does anyone who has made this know if it’s better made the day before and reheated or made the day of and served fresh??

  6. April says

    This recipe looks amazing! I can’t wait to try this out. Could you specify a few things, such as cans of black beans, corn, tomatoes, etc? I don’t really buy canned goods (I buy dry black beans and soak myself) but it would be nice to know if I need to get canned, (or do my own thing) how many ounces (or cups) I would need. Thanks!

  7. Patricia Stephens says

    Made this chili last night! It was pretty good. I made some substitutions of what I had on hand. The recipe did not specify what size can for the tomatoes. I added a 28 oz. can. This makes a lot of chili. I’ll be interested to taste it tonight after the flavors marry a bit. I’ll probably add more spicy peppers and some cheddar cheese as well.

  8. Juliana says

    So I recently started eating healthy. I’m working on a fiber-rich diet plan so I have tried a million chili (beans) recipes recently and this is by far my favorite. I like chili because it has everything I need in one pot: vegetables, protein, carbs. I think the cinnamon stick really does trick in this recipe and the poblano pepper is amazing. It is so hearty and filling I don’t even miss the meat. Meatless chili never tasted so good. And this recipe is super easy. Throw everything in a pot (lots of canned good make it easier too) and cook for an hour! This is my go to recipe and I have no need for other chili recipes. This does make a huge pot of chili though. I freeze it in individual servings and enjoy for weeks.

          • su says

            Thanks for the follow up Lee! I thought it came out pretty GOOD though I feel like I might have slipped up somewhere since it didn’t look as good as yours! I’ve never made chili let alone healthy chili so I thought it had to be a little thicker. I added some plain tomato sauce and a little cornstarch dissolved in water to thicken it up. It seemed to do the trick. Maybe its the type of beans I used (I used black, pinto, and kidney) or maybe I should have drained the diced tomatoes? Days and days of leftovers, I might take another reviewer suggestion and freeze some of it. Thank you!

          • says

            Glad you were resourceful and could fix the problem! First time chili cooker..OH EM GEE! You have been missing out! I can’t wait for you to do some more chili exploring. You’re about to get hooked!

  9. Joelle says

    I just made a huge pot of this and wow… amazing! I didnt have chili powder so i used paprika and cumin. came out amazing. my husband LOVED it. Thanks for an awesome recipe!

  10. says

    Great Post! Even if you did it for autumn, here I am in spring preparing this dish and I think it will rock! My family will be happy, it is a very simple recipe with a lot of flavor – I know it because I used quinoa chili in another dish long time ago, and it really made it taste delicious!

  11. Macey says

    I’ve made this recipe a couple of times and really enjoy it. I like to top goat cheese and avocado. Also, if you pour it over nachos and top with onions + cheese it is even more amazing.

    Thanks for the recipe, Lee!


  1. […] This Black Bean and Quinoa Chili recipe from Fit Foodie Finds features what are referred to as “good, whole flavors,” meaning there’s not much here to be described as fancy—just stand-alone-delicious ingredients, thrown together and slow simmered to perfection—plus the unexpected, whole-grain addition of quinoa. […]

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