Vegan Black Bean Chili with Quinoa
Black Bean Chili
Hearty plant-based chili packed with black beans, vegetables, and protein-rich quinoa. Warming, satisfying, and perfect for meal prep.
Nutrition (per serving)
This vegan black bean chili is the kind of dish that warms you from the inside out. It's loaded with fiber, plant-based protein from the beans and quinoa, and bursting with deep, complex flavors from cumin, chili powder, and a hint of smokiness. What I love most is how forgiving this recipe is—it's nearly impossible to mess up, and it actually tastes better the next day when all those spices have had time to meld together.
Whether you're cooking for a weeknight dinner or meal prepping for the week ahead, this chili delivers serious comfort without any animal products. It's naturally vegan, gluten-free, and endlessly customizable—add more vegetables, adjust the heat level, or swap in different beans if you like. Serve it with cornbread, over rice, or with a dollop of cashew cream, and you've got yourself a genuinely satisfying meal that happens to be good for you too.
Ingredients
- Olive oil:2 tbsp
- Yellow onion:1 medium, diced
- Red bell pepper:1 large, diced
- Garlic cloves:4 cloves, minced
- Cumin:2 tsp
- Chili powder:2 tbsp
- Smoked paprika:1 tsp
- Canned diced tomatoes:2 cans (28 oz each)
- Black beans:2 cans (15 oz each), drained and rinsed
- Corn kernels:1.5 cups
- Quinoa:1 cup
- Vegetable broth:3 cups
- Tomato paste:2 tbsp
- Salt:1 tsp
- Black pepper:0.5 tsp
- Cayenne pepper:0.25 tsp (optional, for heat)
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, cooking for 5 minutes until softened.
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Stir in minced garlic and cook for another minute until fragrant.
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Add cumin, chili powder, and smoked paprika. Stir constantly for 1-2 minutes to toast the spices and wake up their flavors.
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Pour in the canned diced tomatoes with their juice, along with the black beans, corn, and vegetable broth.
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Stir in the tomato paste, salt, black pepper, and cayenne pepper if using. Mix well to combine.
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Bring the chili to a simmer, then reduce heat to medium-low. Let it simmer uncovered for 20 minutes, stirring occasionally.
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While the chili simmers, rinse the quinoa under cold water in a fine-mesh sieve. In a separate pot, bring 2 cups of water or additional broth to a boil. Add the quinoa, reduce heat to low, cover, and cook for 15 minutes until the liquid is absorbed.
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After the chili has simmered for 20 minutes, stir in the cooked quinoa and let everything simmer together for another 5 minutes.
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Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Tips & Notes
- Make it ahead: This chili keeps beautifully in the fridge for up to 5 days and actually tastes better reheated as the flavors deepen.
- Customize your toppings: Fresh cilantro, diced red onion, jalapeños, lime wedges, and avocado slices all pair wonderfully with this chili.
- For extra protein, stir in a spoonful of nutritional yeast or serve with a side of crusty bread.
- If you prefer a thicker chili, mash some of the beans against the side of the pot with the back of a spoon.
- Quinoa can be cooked ahead of time—this makes weeknight cooking even faster.
