Go Back
Black Bean Quinoa Chili
Ethan

Vegan Meal Prep Made Easy: Black Bean Quinoa Chili

This cozy vegetarian Black Bean Quinoa Chili is packed with flavor and makes the perfect one pot wonder! Whether you cook it on the stove top or in a slow cooker, it’s a hearty and satisfying meal that’s easy to make and full of wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: meal prep
Cuisine: American
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion
  • 1 medium red bell pepper
  • 2 jalapeños
  • 2-3 cloves fresh garlic
  • 1 TBSP chili powder
  • 1 TBSP ground cumin
  • ½ tbsp dried oregano
  • ½ tbsp paprika
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 cans black beans
  • 15 oz plain tomato sauce
  • 14 oz petite diced tomatoes
  • ½ cup vegetable broth
  • ⅓ cup uncooked quinoa
TASTY TOPPING OPTIONS
  • sliced jalapeño peppers
  • chopped fresh cilantro
  • pico de gallo
  • sour cream
  • grated cheese
  • corn chips

Method
 

STOVE TOP INSTRUCTIONS
  1. Begin by measuring out all ingredients. Dice your vegetables, and if you prefer a milder chili, take a spoon and carefully remove the seeds and pith from the jalapeños before dicing them.
  2. In a large pot, heat 1 teaspoon of oil over medium heat. Add the chopped onion and peppers, sautéing until they become tender and fragrant.
  3. Stir in the garlic along with your chosen spices and let everything cook together for an additional minute, allowing the flavors to bloom.
  4. Drain and rinse the black beans, then add them to the pot along with the tomato sauce, diced tomatoes (including all their liquid), uncooked quinoa, and vegetable broth. Start with just 1/2 cup of broth—you can always add more later if needed.
  5. Reduce the heat to a simmer, cover the pot, and cook for 20 to 25 minutes. Stir once or twice if necessary. If you’ve got extra time, feel free to let it cook on low a bit longer for deeper flavor.
  6. Once cooked, taste your chili and adjust with extra spices if desired. If you want to make it even chunkier, go ahead and stir in some additional mix-ins like corn or kidney beans—whatever makes it more fun and flavorful for you.
SLOW COOKER INSTRUCTIONS
  1. Add all of your chili ingredients directly into the slow cooker and give everything a good stir to combine. As always, begin with just 1/2 cup of vegetable broth—you can easily add more later if the chili thickens too much during cooking.
  2. Secure the lid on your slow cooker and cook on high for about 2.5 to 3 hours, or on low for 5 to 6 hours. As you approach the final hour, take a quick look to see if it needs a splash more broth to keep things just right.
  3. Once the chili is cooked, taste it and adjust the seasoning with any extra spices you like. Want more texture? Stir in mix-ins like corn or kidney beans to make it heartier and chunkier totally your call!

Notes

  • This chili tastes even better the next day after the flavors meld.
  • Add toppings like avocado, vegan cheese, or tortilla strips for extra flavor.
  • Easily made in a slow cooker on low for 6-8 hours.