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black bean quinoa chili in a white bowl

Black Bean Quinoa Chili

  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Category: Main
  • Method: Simmer
  • Cuisine: American

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

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
  • 1/2 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.
  • Substitutions: See post for a detailed list of substitutions.

Keywords: meatless, vegetarian, healthy