Vegetarian Quinoa & Black Bean Chili

Whether you’re trying to eat less red meat or are having a vegetarian guest, today’s recipe is a crowd pleaser for fans of spicy chili. Previously I shared The Best Vegetarian Chili with meatless-crumbles and beans. Today’s version is based on healthy quinoa and black beans. It’s another delightful way to enjoy a spicy bowl of comforting chili. Adjust the spices to meet your family’s tastes. Serve with fresh cilantro and shredded cheese, green onion, or a dollop of Greek yogurt. (Greek yogurt contains more protein per serving than sour cream, which is ideal for those trying to build muscle or improve their immune system or bone strength.)

This is an easy dish that can be made ahead and even frozen. It just gets better with time. Serve with crackers, pita, or chips.


Vegetarian Quinoa & Black Bean Chili

This vegetarian chili calls for every spice under the sun. It's loaded with flavor and protein rich quinoa.
Course Main Course
Cuisine American
Keyword black beans, chili, quinoa, quinoa chili, vegetarian
Servings 5


  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper chopped
  • 1/3 cup frozen corn defrosted
  • 2 garlic cloves minced
  • 1 zucchini chopped
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp dried oregano
  • 1 tbsp minced chipotle peppers in adobo sauce
  • salt and ground black pepper to taste
  • 1 cup vegetable broth
  • 1 15 oz can fire roasted tomatoes
  • 1 15 oz can black beans rinsed & drained
  • 1 15 oz can kidney beans rinsed & drained
  • 1/4 cup uncooked quinoa
  • 1/4 cup chopped fresh cilantro
  • grated cheese and/or a dollop of Greek yogurt


  • In medium pan add olive oil and set on medium heat
  • Add onion and sauté about 7 minutes
  • Add red pepper, corn, garlic, chili powder, cumin, cocoa, cinnamon, oregano, zucchini, salt, and pepper
  • Sauté another minute
  • Pour in broth, tomatoes, beans and quinoa
  • Bring to a full, rolling boil before reducing heat to low and simmering for 45 minutes covered
  • Add cilantro and stir
  • Divide chili into 4-6 bowls and serve with shredded cheese or a dollop of Greek yogurt


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

20 thoughts to “Vegetarian Quinoa & Black Bean Chili”

    1. thanks for asking – it’s starting to look like a nice place – I’m over halfway through the boxes!

  1. I’ve never thought of adding quinoa to my chili before; I bet that adds a lovely texture! Thanks for the idea. Pinned.

  2. What a cozy sounding recipe and one I’m sure to try. I’d omit dairy cheese or replace with a vegan one. Saw this post at Senior Salon Linky Party #295 as part of your Valentine’s Day menu suggestions. At the party with #90 through 94. Enjoy your day and be well. Nancy Andres @ Colors 4 Health

  3. This sounds wonderful! I like to find new things to do with quinoa, and I love soup! I think the fire roasted tomatoes would give it such a great flavor. Thanks for sharing this post at the Will Blog for Comments #23 linkup. Looking forward to seeing what you share at #24. 🙂 Have a great weekend!

  4. Hi Carol
    Black beans are a favorite of mine and using quinoa is a nice change form using rice and maybe even. healthier

  5. This is on my list now, thank you Carol 🙂 I always enjoy a good bowl of chili on chilly days 🙂 Hope all goes well with you and the settling in. I know it’s a process. Have a great rest of the week!

  6. I’m another one that has never thought of using quinoa in a chilli before. I have most of the ingredients already but there are a couple I’d have to look up.

  7. That sounds like a very good chili recipe too, dear Carol – and it looks delicous ????! We also like to make a sweet potato chili if we want something veggie.
    I now say goodbye for a while and start my recently announced blog break ???? – with one more “last posting before” and warm greetings ???? . Stay healthy – we ‘ll read again!
    All the best, Traude

  8. Yummy, I can easily make this vegan for our vegan family members.
    Thanks so much for participating and sharing at SSPS 295. See you again next week!

  9. This looks really delicious, Carol! I love a good vegetarian chili and you have used some great spices here. I’m featuring this post at the February H&S link up which has just gone live. Hope to see you there! Thank you for being a part of the Hearth and Soul Community.

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