Is there anything better than letting a big pot of chili slow cook on the stovetop on a brisk fall night? Make this delicious one-pot black bean quinoa chili recipe for a veggie and protein-packed meal!
Veggie and Protein-Packed Chili
Living in the midwest, we are huge chili fans. Our Beef Chili recipe is one of our most popular recipes on Fit Foodie Finds.
This recipe is a bit different in that it doesn’t use meat at all, but still packs in all of the chili heartiness and flavors!
The featured ingredients are quinoa and black beans, which have a ton of protein and fiber without needing to use any kind of meat. The homemade chili seasoning comes from a blend of chili powder, ground cumin, dried onion, and paprika.
So, grab your Dutch oven and lets get cooking!
One Pot Wonder
One thing that I love about this black bean quinoa chili is that you only need to dig out 1 pot. That’s right, the quinoa is cooked right in the pot with the rest of the ingredients meaning that you don’t need to precook it at all!
Check out our favorite Dutch oven below. We cook all of our soups and chili in this thing and it’s truly the perfect size.
The Great Jones “The Dutchess” is our favorite Dutch oven for every day cooking. It’s great for one-pot meals, soups, and more!
Black Bean Quinoa Chili Spices
This spice combination gives this vegan chili the flavor depth you’d traditionally get from a meat-based chili, but without any meat or any gluten. Double win. We use:
- Cinnamon sticks
- Chili powder
- Onion powder
- Ground pepper
I’m sure the first ingredient is throwing you off guard a little bit, but just trust us! Cinnamon adds a spicy kick and a bit of sweetness.
Chili Topping Ideas
Chili isn’t chili without all of the amazing toppings. Here are some ideas for you to try:
- Diced avocado
- Tortilla chips (for dipping!)
- Greek yogurt
- Shredded cheese
- Diced onion
One of my personal favorite ways to eat chili is NOT with a spoon. That’s right, I like to trade my spoon for tortilla chips and sometimes even Fritos.
Let chili cool completely. Then, transfer it into an airtight container and store it in the fridge for up to 3-5 days. When reheating, you may need to add more broth or water to thin things out.
- Let chili cool completely.
- Transfer into an airtight container or gallon-size plastic bag.
- Remove as much air as possible and seal.
- Freeze for up to 3 months.
Black Bean Quinoa Chili
- 1.5 tablespoons olive oil
- 1/2 medium yellow onion chopped
- 4 cloves garlic peeled and minced
- 1 teaspoon coarse salt separated
- 1 large poblano pepper seeded and finely diced
- 1 large green pepper seeded and diced
- 1 cup white quinoa uncooked
- 30 oz. canned black beans drained and rinsed
- 28 oz. canned hominy drained and rinsed (or yellow sweet corn)
- 15 oz. canned diced tomatoes
- 15 oz. canned tomato sauce
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 5 cups vegetable broth separated (or any broth)
- 2 cinnamon sticks
- 2 tablespoons fresh cilantro chopped
- Heat a large Dutch oven over medium/high heat. Add olive oil. When the olive oil is fragrant, add the white onion and ⅛ teaspoon of salt to the oil. Toss and sauté for about 2 minutes and then add the garlic. Saute for an additional minute.
- Add the poblano pepper, green pepper, and quinoa to the Dutch oven and toss the all the ingredients together. Toast the quinoa for 3-4 minutes until it begins to brown. Be sure to move the quinoa around in the Dutch oven periodically so it doesn’t burn.
- Next, add the black beans, hominy, diced tomatoes, tomato sauce, chili powder, cumin powder, onion powder, paprika, pepper, and 4 cups of broth to the dutch oven and stir everything together until combined. Bring to a boil.
- Turn the heat to low and and add the cinnamon sticks to the Dutch oven. Cover the Dutch oven and let the mixture simmer for 10-15 minutes or until the quinoa is cooked.
- The quinoa will have expanded during the cook time so when the quinoa is completely cooked add the additional 1 cup of broth and stir.
- Remove the cinnamon sticks and enjoy the chili topped with fresh cilantro and your favorite chili toppings such as sliced avocado, Greek yogurt/sour cream, etc.
Tips & Notes
- The quinoa cooks in the chili ingredients and will expand. If you like a chili with more liquid, feel free to add more broth at the end.
- When reheating this chili you will have to add more broth unless you want to eat it in more of a casserole form.
- This recipe was slightly updated on 10/17/2022. Get the original recipe HERE.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.