Black Bean and Quinoa Chili Bowl

Why You’ll Love This Recipe

This chili bowl is filling without being heavy and full of rich, savory flavor from spices, tomatoes, and aromatics. It’s quick to make, budget-friendly, and naturally gluten-free and vegan. The combination of quinoa and black beans offers a complete protein source, making it a great option for meatless meals. It also reheats well, making it ideal for leftovers or weekly meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, chopped
• Garlic, minced
• Bell pepper, chopped
• Jalapeño, minced (optional for heat)
• Quinoa, rinsed
• Black beans (canned or cooked)
• Diced tomatoes (canned with juices)
• Tomato paste
• Vegetable broth or water
• Ground cumin
• Chili powder
• Smoked paprika
• Oregano
• Salt and pepper
• Lime juice (for finishing)
• Fresh cilantro (for garnish)
• Optional toppings: avocado, tortilla strips, sour cream, shredded cheese

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Stir in garlic, bell pepper, and jalapeño (if using). Cook for another 2–3 minutes until fragrant and slightly tender.
4. Add the rinsed quinoa, black beans, diced tomatoes with their juices, tomato paste, and vegetable broth.
5. Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper.
6. Bring the mixture to a boil, then reduce heat to a simmer.
7. Cover and let cook for 20–25 minutes, stirring occasionally, until the quinoa is fully cooked and the chili has thickened.
8. Stir in lime juice and adjust seasoning to taste.
9. Serve hot in bowls, topped with cilantro and any additional toppings you like.

Servings and timing

This recipe serves approximately 4–6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: About 35 minutes

Variations

• Add veggies: Stir in zucchini, corn, or sweet potato for added texture and nutrition.
• Spicier: Add chipotle peppers in adobo or increase the chili powder for more heat.
• Protein boost: Add cooked lentils or crumbled tofu for even more plant-based protein.
• Grain switch: Swap quinoa with bulgur, farro, or brown rice if desired.
• Meat option: Add cooked ground turkey or chicken for a non-vegetarian version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, let the chili cool completely and store in freezer-safe containers for up to 3 months.
Reheat on the stovetop over medium heat or in the microwave until heated through. Add a splash of broth or water if it thickens too much during storage.

FAQs

Is quinoa necessary in this recipe?

Quinoa adds protein and texture, but you can substitute with another grain like brown rice, couscous, or barley if preferred.

Can I use dry black beans?

Yes, but they must be soaked and fully cooked beforehand. Canned beans are quicker and more convenient.

How do I make it less spicy?

Omit the jalapeño and use mild chili powder. You can also stir in sour cream or yogurt to mellow the heat when serving.

Can I use other types of beans?

Absolutely. Kidney beans, pinto beans, or a mix of beans work well in this chili.

What toppings go well with this chili bowl?

Avocado slices, shredded cheese, sour cream, green onions, crushed tortilla chips, or a drizzle of hot sauce are all great options.

Is this chili gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check canned goods and spices to be safe.

Can I make this in a slow cooker?

Yes, sauté the aromatics first, then combine all ingredients in the slow cooker and cook on low for 4–6 hours.

Can I prepare this ahead of time?

Yes, it’s perfect for meal prep. Make a batch and store in the fridge or freezer for easy meals throughout the week.

Does the quinoa need to be cooked beforehand?

No, it cooks directly in the pot with the other ingredients, which saves time and adds flavor as it absorbs the broth.

Can I serve this over rice or with bread?

Yes, it’s delicious over rice, or served with crusty bread, cornbread, or tortilla chips on the side.

Conclusion

Black Bean and Quinoa Chili Bowl is a wholesome, satisfying dish that’s packed with bold flavor and nutritional goodness. It’s easy to make, endlessly customizable, and perfect for both busy weeknights and cozy weekends. Whether you’re vegetarian, vegan, or just looking for a healthy, hearty meal, this chili bowl is a comforting go-to you’ll want to make again and again.

Black Bean and Quinoa Chili Bowl

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Black Bean and Quinoa Chili Bowl is a hearty, plant-based meal packed with bold spices, nutritious quinoa, and protein-rich black beans. It’s a flavorful and satisfying vegan chili perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Southwestern
• Diet: Vegan

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 1 bell pepper, chopped
5. 1 jalapeño, minced (optional)
6. 3/4 cup quinoa, rinsed
7. 2 cans (15 oz each) black beans, drained and rinsed
8. 1 can (14.5 oz) diced tomatoes with juices
9. 2 tbsp tomato paste
10. 2 1/2 cups vegetable broth or water
11. 1 1/2 tsp ground cumin
12. 1 tbsp chili powder
13. 1/2 tsp smoked paprika
14. 1/2 tsp dried oregano
15. Salt and pepper to taste
16. 1 tbsp lime juice
17. Fresh cilantro, for garnish
18. Optional toppings: avocado, tortilla strips, sour cream, shredded cheese

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Instructions

Heat olive oil in a large pot over medium heat.

1. Add chopped onion and cook for about 5 minutes, until softened.
2. Stir in garlic, bell pepper, and jalapeño (if using). Cook for 2–3 minutes.
3. Add quinoa, black beans, diced tomatoes with juice, tomato paste, and vegetable broth.
4. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes, stirring occasionally.
6. Once quinoa is cooked and chili has thickened, stir in lime juice.
7. Adjust seasoning to taste, then serve hot.
8. Top with cilantro and any optional toppings you like.

Notes

• Rinse quinoa thoroughly to remove bitterness before adding to the pot.
• Use canned beans for convenience or cooked dry beans if preferred.
• Adjust chili powder and jalapeño based on your preferred heat level.
• Great for meal prep—flavors deepen as it sits.
• Add a splash of broth when reheating if it thickens too much.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 580mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 11g
• Protein: 14g
• Cholesterol: 0mg