Hearty and nourishing black bean quinoa chili comes together on the stovetop in under an hour. This vegetarian chili is packed with protein and fiber, making it a satisfying alternative to traditional meat-based chili while still delivering rich, layered flavor.
In many homes, a bubbling pot of chili signals fall weekends, game days, and cozy family dinners. This black bean quinoa chili captures that same comforting essence with a vegetarian twist: abundant beans, tender quinoa, vibrant peppers, hominy for texture, and warming spices including a hint of cinnamon. It’s cooked in one pot for easy prep and minimal cleanup.
Featured Comment
“Simple and delicious! What a fabulous recipe! The cinnamon sticks and hominy make this a very unique recipe! Made it exactly as written!” – Kathy
What You Need for Black Bean Quinoa Chili
Although this chili skips meat, it still delivers hearty texture and deep flavor thanks to beans, quinoa, and carefully chosen spices. Key components include:
- Vegetables: Onion, garlic, poblano and green peppers provide flavor and texture. Hominy adds color and a pleasant chew; you can substitute corn if needed.
- Protein: Uncooked quinoa and a mix of beans supply protein and body to the chili.
- Tomatoes and broth: A tomato base of diced tomatoes and tomato sauce plus vegetable broth creates the savory liquid the quinoa cooks in.
- Spices: Chili powder, cumin, onion powder, paprika and a couple of cinnamon sticks build warmth and complexity.
Substitutions and Variations
This chili adapts easily to what you have on hand or to personal taste:
- Swap poblano for jalapeño (for more heat) or add an extra bell pepper.
- Use any canned beans you prefer—garbanzo, navy, or great northern all work.
- If you don’t have hominy, substitute the same amount of yellow sweet corn.
- Replace the individual spices with about 1/4 cup of a trusted chili seasoning blend.
- For extra kick, add a can of diced green chiles or a pinch of cayenne.
Cookware Tip
A large Dutch oven or heavy-bottomed pot is ideal for this one-pot chili because it distributes heat evenly and holds a simmer well. Use a pot that fits all ingredients without crowding to allow the quinoa to expand as it cooks.
FAQ
It leans toward warm and comforting rather than fiery. You can increase the heat by adding jalapeños, cayenne, or a can of diced green chiles.
No. The quinoa cooks directly in the pot with the other ingredients, absorbing flavors as it softens.
Quinoa absorbs a lot of liquid, making the chili thick. Stir in extra broth or water while reheating until you reach the desired consistency.
The recipe was developed for quinoa. Other grains could work but will affect cooking time and liquid needs.
More Vegetarian Chili Ideas
Vegetarian Chili Recipes
- Classic vegetarian chili with beans and vegetables
- Roasted red pepper and quinoa chili
- Meatless Instant Pot chili
- Vegetarian beer chili
Storage
This recipe makes a generous batch, so it’s great for meal prep. Cool the chili completely, then transfer to airtight containers. Refrigerate for 3–5 days. The chili will thicken in the fridge; add broth or water when reheating to loosen the texture.
Freezer Instructions
To freeze, cool the chili completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth if needed.
Dip it!
One of the best ways to enjoy this chili is with tortilla chips or sturdy corn chips for scooping instead of a spoon. Crunchy chips contrast nicely with the thick, savory chili.
Serving Suggestions
Customize your bowl with favorite toppings. Toppings that complement the flavors and textures include:
- Fresh cilantro
- Diced avocado or guacamole
- Tortilla chips for dipping
- Greek yogurt or sour cream
- Shredded cheese
- Diced onion
- Diced tomatoes or salsa
- Lime wedges for brightness
Black Bean Quinoa Chili
Hearty and flavorful, you won’t miss the meat in this black bean quinoa chili. Slow cooked on the stovetop with vegetables, quinoa, beans, hominy, and a touch of cinnamon.
Ingredients
- 1.5 tablespoons olive oil
- 1/2 medium yellow onion, chopped
- 4 cloves garlic, peeled and minced
- 1 teaspoon coarse salt, divided
- 1 large poblano pepper, seeded and finely diced
- 1 large green pepper, seeded and diced
- 1.5 cups white quinoa, uncooked
- 30 oz black beans, drained and rinsed
- 15 oz navy beans, drained and rinsed
- 28 oz hominy, drained and rinsed (or yellow sweet corn)
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 5 cups vegetable broth, divided (or any broth)
- 2 cinnamon sticks
- 2 tablespoons fresh cilantro, chopped
Protein Topping
- 1 cup 2% Skyr yogurt (or Greek yogurt)
- 1 cup shredded cheddar cheese
Instructions
- Heat a large Dutch oven over medium-high heat and add the olive oil. When the oil is fragrant, add the chopped onion and 1/8 teaspoon salt. Sauté for about 2 minutes, then add the garlic and cook for another minute.
- Add the poblano pepper, green pepper, and quinoa to the pot. Stir to combine and toast the quinoa for 3–4 minutes, stirring continuously, until it begins to brown slightly.
- Stir in the black beans, hominy, diced tomatoes, tomato sauce, chili powder, cumin, onion powder, paprika, black pepper, and 4 cups of the broth. Mix well and bring to a boil.
- Once boiling, reduce the heat to low and add the cinnamon sticks. Cover and simmer for 10–15 minutes, or until the quinoa is cooked and has expanded.
- When the quinoa is fully cooked, stir in the remaining 1 cup of broth to adjust consistency. Remove the cinnamon sticks before serving.
- Serve topped with cilantro and your favorite toppings such as sliced avocado, yogurt or sour cream, and shredded cheese.
Tips & Notes
- Storage: Cool completely, store in airtight containers in the refrigerator for up to 5 days. Add broth when reheating if it has thickened.
- Freezing: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Consistency: This chili is naturally thick and hearty; add extra broth for a thinner soup-like texture.
Nutrition (Approximate)
Per serving: Calories: 529 kcal; Carbohydrates: 86 g; Protein: 30 g; Fat: 10 g; Fiber: 24 g; Sugar: 7 g. Nutrition information is an approximation.
Love this? Leave a comment below!
Tag your photos with the recipe hashtag to share your results; we love seeing adaptations and serving ideas.
Photography: photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.