Black Bean Quinoa Chili

A bowl of black bean chili with avocado and sour cream.

5 from 9 votes

Hearty and flavorful, you won't miss the meat in this black bean quinoa chili. This vegetarian chili is slow cooked on the stovetop with tons of veggies, protein, and fiber.

Prep 20

Cook 20

Total 40

Fat 6

Carbs 58

Protein 14

Yield

Ingredients

1.5 tablespoons olive oil
1/2 medium yellow onion chopped
4 cloves garlic peeled and minced
1 teaspoon coarse salt divided
1 large poblano pepper seeded and finely diced
1 large green pepper seeded and diced
1 cup white quinoa uncooked
30 oz. black beans drained and rinsed
28 oz. hominy drained and rinsed (or yellow sweet corn)
15 oz. diced tomatoes
15 oz. 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 divided (or any broth)
2 cinnamon sticks
2 tablespoons fresh cilantro chopped

Instructions

Heat a large Dutch oven over medium/high heat. Add olive oil. When the olive oil is fragrant, add the white onion and 1/8 teaspoon of salt to the oil. Toss and sauté for about 2 minutes. Add the garlic and cook for an additional minute.
Add the poblano pepper, green pepper, and quinoa to the Dutch oven. Mix well. Toast the quinoa for 3-4 minutes (stirring continuously) until it begins to brown.
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. Stir everything together and bring to a boil.
Once boiling, reduce the heat to low and and add the cinnamon sticks. Cover the Dutch oven and let the chili 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, stir in the remaining 1 cup of broth.
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

Storage: Once the chili is completely cool, transfer to airtight container(s) and refrigerate for up to 5 days. Chili thickens as it sits, so when you reheat the chili, you may need to add a little more broth or water to thin it out.
Freezing Instructions: Let the chili cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.
Consistency: This is a pretty thick and hearty chili. If you like a thinner chili, add more broth at the end until you reach your desired consistency.

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Nutrition Facts