I’ve made plenty of chilis over the years, but this black bean quinoa chili is the keeper. It’s hearty, smoky, and so satisfying that no one even notices there’s no meat in it.

For more chili recipes, try our Turkey Quinoa Chili, Three Bean Turkey Chili, or Vegetarian Lentil Chili.

black bean quinoa chili this recipe

Quick Summary: Ready in 45 minutes • Serves 6 • Flavor = smoky + hearty + cozy + a little kick. A protein-packed vegetarian chili made with black beans, quinoa, and plenty of veggies. Great for meal prep or freezing for busy weeknights.

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It’s been a while since I’ve been this excited about a chili recipe. This black bean quinoa chili has everything I crave in a cozy, cold-weather bowl. It’s hearty, smoky, and packed with feel-good ingredients that actually keep you full.

I’ve made plenty of veggie chilis over the years, but this one just works every time. The secret is a mix of smoked paprika and Worcestershire sauce that gives it that deep, rich flavor you’d swear came from meat. And with quinoa and black beans, it’s every bit as hearty and satisfying as the classic version.

And like any good chili, it tastes even better the next day. I love making a big pot on the weekend so we have easy lunches or quick dinners ready to go. And the best part? You can serve it so many different ways.

Why You’ll Love It

  • Protein-packed with quinoa and black beans
  • Smoky and flavorful with just the right kick from paprika and spices
  • Make-ahead friendly and tastes even better the next day

Ingredients for Black Bean Quinoa Chili

See the recipe card for full information on ingredients and quantities.

ingredients for quinoa and black bean chili
  • Black beans and garbanzo beans: I love using a mix of both as it gives the chili a heartier texture and makes every bite a little different. Feel free to use a variety of pinto, navy, or red beans.
  • Quinoa: This is one of my favorite tricks for meatless chilis. It cooks right in the pot and thickens the chili naturally. Red quinoa has a more prominent nutty flavor compared to white and tends to hold up better when cooked. But white quinoa or a blend both works too.
  • Smoked paprika and Worcestershire sauce: These two are the secret to the smoky, rich flavor. You’d never guess this chili doesn’t have any meat.
  • Fire-roasted tomatoes: I always go for the fire-roasted kind when I can find them. They give the chili a subtle smokiness that tastes like it simmered all afternoon (even when it didn’t).
  • Zucchini: It’s such an underrated veggie for chili. It lightens up the texture and adds freshness, especially if you’re serving this on repeat through the week.
  • Vegetable broth: I usually go with low-sodium veggie broth but if you want a deeper flavor, chicken broth works great too.

How to Make Chili with Quinoa

The recipe card at the bottom of the page has more detailed instructions.

  • Step 1: Cook veggies – In a large Dutch oven, cook the onions, bell pepper, and zucchini until tender.
  • Step 2: Add aromatics – Stir in garlic, chili powder, cumin, smoked paprika, and salt. Cook until the flavors are blended and fragrant.
  • Step 3: Stir in beans and quinoa – Add Worcestershire sauce, tomatoes, beans, chiles, broth, and quinoa. Simmer until the quinoa is completely tender, about 20 minutes.
  • Step 4: Finish with cilantro – This step is optional, but fresh cilantro adds freshness to the chili, and I’m personally a huge fan.
step by step on how to make vegetable chili with quinoa

Crockpot Directions

  • Prep the veggies: Dice the onion, bell pepper, and zucchini. Mince the garlic.
  • Add everything to the crockpot: Combine all ingredients, including beans, quinoa, veggies, tomatoes, green chiles, broth, Worcestershire, and seasonings. Stir well.
  • Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the quinoa is tender and the chili has thickened.
  • Finish and serve: Stir well before serving. Taste and adjust salt or spices if needed. Top with cilantro, avocado, cheese, or a squeeze of lime.

Pro Tip: For a little extra flavor, you can sauté the onions, bell pepper, and zucchini in olive oil before adding them to the crockpot. It deepens the flavor just as the stovetop version does.

Variations and Substitutions

  • Instant Pot version: To save time, you can easily make this chili in your Instant Pot. Sauté the onion, bell pepper, and zucchini first using the Sauté setting. Add the remaining ingredients, give everything a good stir, and cook on High Pressure for 8 minutes, then let the pressure release naturally for 10 minutes.
  • Smoky chipotle version: If you love a little heat, add 1-2 chopped chipotle peppers in adobo along with a spoonful of the sauce. It gives the chili an extra layer of smokiness and a touch of spice.
  • Corn or sweet potato swap: You can swap the zucchini for corn kernels or diced sweet potatoes. Corn makes it lighter and slightly sweet, while sweet potatoes make it heartier and more fall-inspired.
  • Add some greens: A few handfuls of chopped spinach or kale stirred in at the end.
  • Spice it up: Add a pinch of cayenne or crushed red pepper flakes if you like a little kick.

Storage and Freezing Tips

To store: Let the chili cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. It thickens a bit as it sits, so add a splash of broth or water when reheating.

To freeze: This chili freezes beautifully. Once cooled, portion it into freezer-safe containers or zip-top bags, flatten them for easy stacking, and freeze for up to 3 months.

To reheat: Thaw overnight in the fridge, then warm on the stovetop over medium heat until hot. Stir well and taste for seasoning. Sometimes I like to add a little salt or squeeze of lime to freshen it up.

Pro Tip: If you’re planning to freeze the chili, slightly undercook the quinoa so it doesn’t get too soft when reheated.

Serving Ideas

Make It a Meal: Serve this chili with my Jalapeno Cheese Biscuits or a simple Cheese Popovers. For family nights, set up a toppings bar with avocado, cheese, and tortilla chips!

close up vegetarian black bean chili in pot

Recipe FAQs

Can you overcook quinoa in chili?

Yes, quinoa can get a little soft if it cooks too long. If you know you’ll be storing or reheating the chili, slightly undercook the quinoa so it keeps its texture later.

How do I thicken or thin the chili?

To thicken the chili, just let it simmer uncovered for a bit so some of the liquid can cook off. If it gets too thick, stir in a little extra vegetable broth or water until it’s the consistency you like.

More Vegetarian Recipes

Butternut Squash Chili Recipe

BEST Recipe for Chicken Noodle Soup

Roasted Sweet Potato Wedges

Chicken Salad with Apples

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black bean quinoa chili in a white bowl

Black Bean Quinoa Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Category: Main
  • Method: Simmer
  • Cuisine: American
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Description

Protein packed veggie chili with black beans, garbanzo beans, and quinoa. It has the perfect blend of veggies, beans, and smoky flavor without any meat.

Ingredients

Units Scale
  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 1 large yellow bell pepper, diced
  • 1 (8-10 oz.) zucchini, diced
  • 4 garlic cloves, minced
  • 4 tsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. smoked paprika
  • 2 tsp. kosher salt
  • 2 Tbsp. Worcestershire sauce
  • 2 (14.5 oz.) cans fire-roasted diced tomatoes
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 1 (4 oz.) can diced green chiles (or jalapeños – see note)
  • 1 (32 oz.) carton low-sodium vegetable broth
  • ½ cup dry quinoa
  • Fresh chopped cilantro, optional

Instructions

  1. In a large dutch-oven, heat olive oil over medium heat. Add onions, bell pepper, and zucchini. Sauté for 5-8 minutes or until soft.
  2. Add garlic, chili powder, cumin, smoked paprika, and salt. Cook until the flavors are blended and fragrant, about 1 minute.
  3. Stir in Worcestershire sauce, tomatoes, black beans, garbanzo beans, green chiles, and vegetable broth. Bring the mixture to a simmer, stir in quinoa, and simmer for 17-20 minutes, uncovered, or until the quinoa is completely tender.
  4. Stir in cilantro, if desired, and taste the chili for salt and pepper. Serve immediately or keep refrigerated for 3-4 days. It will thicken over time.

Notes

  • Spiciness: If you want spicy chili, substitute a can of diced green chiles for fresh jalapeños or use hot green chiles.
  • Leftovers: Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

  • Serving Size:
  • Calories: 270
  • Sugar: 6.7 g
  • Sodium: 1650.9 mg
  • Fat: 6.1 g
  • Carbohydrates: 44.3 g
  • Protein: 12.2 g
  • Cholesterol: 0 mg

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