One-Pot Quinoa and Black Bean Chili

Why You’ll Love This Recipe

One-Pot Quinoa and Black Bean Chili is a hearty, wholesome, and flavor-packed dish that’s perfect for busy weeknights. It’s a satisfying vegetarian (and vegan) meal made with pantry staples, all cooked in one pot for easy cleanup. With the protein-rich combo of quinoa and black beans, this chili is both nourishing and delicious—ideal for meal prepping or feeding a crowd.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oiloniongarlicbell pepperjalapeñodiced tomatoes (canned)black beans (canned and drained)quinoavegetable brothchili powdercuminpaprikasaltpepperlime juicecilantro (for garnish)

directions

Heat olive oil in a large pot over medium heat.

Add diced onion and cook until translucent, about 5 minutes.

Stir in minced garlic, diced bell pepper, and jalapeño. Cook for another 3-4 minutes until softened.

Add in canned diced tomatoes, black beans, rinsed quinoa, and vegetable broth.

Season with chili powder, cumin, paprika, salt, and pepper.

Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, stirring occasionally, until the quinoa is cooked and the chili has thickened.

Stir in lime juice for brightness.

Serve hot, garnished with fresh cilantro.

Servings and timing

This recipe yields 4-6 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes

Variations

Add corn kernels or zucchini for extra texture.

Top with avocado slices, vegan cheese, or a dollop of sour cream.

Use fire-roasted tomatoes for a smoky depth of flavor.

Add chipotle peppers for a spicy kick.

Swap vegetable broth with water and bouillon for more control over salt content.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze in portioned containers for up to 3 months.To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals until hot.

FAQs

Is this chili spicy?

It has a mild to moderate heat; adjust the jalapeño and spices to taste.

Can I use red kidney beans instead of black beans?

Yes, any canned beans can be used as a substitute.

Is it gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I make it in an Instant Pot?

Yes, sauté the veggies first, then pressure cook on high for 8 minutes and let it naturally release.

How do I know the quinoa is done?

The quinoa will appear translucent and you’ll see a little white tail once it’s fully cooked.

Can I double the recipe?

Yes, just make sure your pot is large enough.

Can I use pre-cooked quinoa?

Yes, but reduce the broth and cook time accordingly.

What’s the best broth to use?

Low-sodium vegetable broth allows you to better control the seasoning.

Can I add meat?

Absolutely, ground turkey or beef can be browned with the onions if preferred.

How thick should the chili be?

It should be thick but still a bit saucy—adjust with extra broth if needed.

Conclusion

One-Pot Quinoa and Black Bean Chili is a nutritious, easy-to-make meal that’s full of flavor and texture. Whether you’re feeding a family, meal prepping, or just need a comforting bowl of goodness, this chili has you covered. With endless variations and simple ingredients, it’s sure to become a staple in your kitchen.

Print