Description
This Vegetarian Quinoa Chili with Black Beans is a hearty, protein-rich, and fiber-packed comfort food. Loaded with vegetables, beans, and quinoa, it’s a satisfying meatless chili perfect for meal prep or family dinners.
Ingredients
- 1 tbsp olive oil
- 1 cup red bell pepper, chopped
- 1 cup yellow onion, chopped
- 1 cup celery, diced
- 1 cup carrots, diced
- 1/4 cup jalapeño, finely diced (optional)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 (15 oz) cans black beans, rinsed
- 1 (28 oz) can diced tomatoes
- 3 cups vegetable broth
- 3 cups cooked quinoa
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add bell pepper, onion, celery, carrots, and jalapeño. Cook about 10 minutes until softened.
- Add chili powder and cumin. Cook 1 minute until fragrant.
- Add oregano, salt, pepper, beans, tomatoes, and broth.
- Simmer on low for 30 minutes.
- Stir in cooked quinoa and simmer another 15 minutes.
- Add more broth if needed and adjust seasoning before serving.
Notes
- Mix of beans can be used instead of only black beans.
- Reduce salt if using regular-sodium broth.
- Chili thickens as it sits—add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chili, Dinner
- Method: Stovetop
- Cuisine: American