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This vegan Black Bean Quinoa Chili is a hearty and satisfying one pot meal! Serve it up with all your favorite chili toppings and a side of tortilla chips for a filling meatless meal the whole family will love!
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There is nothing better at the end of cold day than a steaming bowl of thick chili! This yummy comfort food is made all in one-pot, using pantry staples, in under an hour! Your whole family will love this Black Bean Quinoa Chili!
Want something even quicker and easier – no chopping required? Try my 4-ingredient vegan black bean chili!
Ingredients you need
Ingredient notes and substitutions
- Beans ~ I used canned beans for convenience.
Black beans work well with the seasonings chosen, particularly the cocoa powder, but in a pinch pinto beans, kidney beans, or even navy beans will work.
If you love black beans, you will also love my super easy Black Bean Soup, Spicy Bean Burgers, Black Bean Mexican Risotto and Vegan Enchiladas! - Quinoa ~ I used white quinoa, but tricolor quinoa would also work. Be sure to rinse it well under cold water before adding to the pot to remove any bitterness.
- Vegetables ~ I went with peppers, carrots and corn in this quinoa chili recipe. These particular vegetables have a subtle sweetness that pairs well with the other ingredients.
Diced sweet potato or butternut squash would be excellent in this dish as well. - Cocoa powder ~ Be sure to use unsweetened cocoa powder. The bitterness of the cocoa is going to help balance the sweetness of the tomatoes and vegetables. It also gives a great depth of flavor that sometimes vegan chili lacks.
The finished dish does not taste like chocolate, but my kids sure think it’s fun to eat “chocolate chili.”
A shot of espresso, 1 cup of strong black coffee or 2 squares of dairy-free dark chocolate can be used instead. The espresso and/or coffee can be added at the time you add the spices. If you are using squares of chocolate, add it when you add the tomatoes and broth and let it melt slowly. Do not use milk chocolate or any other sweet chocolate. - Spices ~ Don’t be frightened by the long list of spices. This recipe is very easy to make and most well-stocked pantries will have these ingredients.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Sauté the onion and pepper until the onion is translucent and the veggies are soft.
- Step 2: Add the shredded carrots and all the spices.
- Step 3: Stir to combine and sauté for a minute or two to allow the spices to release their oils and become fragrant.
- Step 4: Add the beans, quinoa, tomatoes, and vegetable broth.
- Step 5: Stir to combine.
- Step 6: Simmer until the quinoa tender.
- Step 7: Add the corn.
- Step 8: Stir to combine and heat through. Taste and adjust seasoning as necessary.
Storage and freezing
Fridge: Store leftovers in an air-tight container in the fridge for 4 to 5 days. Be sure the chili has completely cooled before putting the lid on the container and transferring to the fridge.
Freezer: You can also freeze chili in freezer-safe bags or containers for 2 to 3 months.
Reheat: To reheat, transfer the chili back to a soup pot over medium heat and bring to a gentle simmer until warmed though. You may need to add extra liquid if it thickened up in the fridge or freezer. And, as always, taste and adjust seasonings as necessary.
Pro tips for success
~ Rinse the canned beans and dry quinoa well before adding them to the chili. This gets rid of excess sodium and any metallic taste or bitterness.
~ Sauté the spices with the tender veggies for a few minutes before adding the liquid. This will release the natural oils in the spices, enhancing their flavor and making them more aromatic.
~ Put a lid on it! When simmering the chili, be sure to keep a lid on it. This will prevent too much liquid from evaporating and ensure the quinoa cooks properly.
~ This chili recipe will thicken up considerably as the quinoa cooks. If you find it a bit too thick in the end, add an extra cup or so of broth or water and stir well to incorporate.
~ Taste and adjust seasonings! While the spice amounts used are perfect for a delicious mild chili with a good balance of sweet and savory, you may prefer more heat, more salt, more tang, etc.
~ Don’t forget the toppings! Sometimes the garnishes can make or break a good chili. Grab your favorites and sprinkle them on!
FAQs
In traditional meat based chili, bitter cocoa balances the richness of the fat. Since this vegan quinoa chili is low-fat, we don’t need to do that. Here, it balances the sweetness of the tomatoes, carrots and corn and offers a wonderful depth of flavor.
There are a few ways to thicken a chili that’s too thin.
Try simmering for another 10 minutes or so with the lid off. This will allow some of the liquid to evaporate.
Try mashing some of the beans that are already in pot. I find a potato masher works best for this job.
Try adding more beans or vegetables.
If you’re finished dish falls a bit flat in the flavor department, try one of these tips:
Add garnishes like diced green or red onion, avocado, cilantro, hot sauce or vegan sour cream.
Add a squeeze of fresh lime juice or vinegar (red wine or balsamic are great choices).
Add a dash of tamari or soy sauce. Don’t worry, it won’t make your dish taste Asian-inspired, but it will add a nice salty, savory depth of flavor.
Add a square of dark chocolate and let it melt slowly as you stir.
And, of course, salt and pepper always help, as well.
If you end up with a chili recipe that’s too spicy for your palate, try adding a squeeze of lime juice or dash of vinegar. Adding more tomatoes should help as well.
Or try this trick from The Kitchn: “Add a few whole, peeled Russet potatoes to the pot. As they cook, they will sponge up some of the cooking liquid and the spices along with it. You’ll probably need to add some more liquid once the potatoes are cooked through since they will also release a considerable amount of starch as they cook, thickening the existing chili. Remember to remove the potatoes from the pot once they’ve done their job.”
More vegan chili recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Black Bean Quinoa Chili
Recommended Equipment
Ingredients
- 2 tablespoons olive oil or water or vegetable broth
- 1 onion diced
- 1 green pepper seeded and diced
- 2 carrots peeled and shredded
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon liquid smoke
- 3 cans (15 oz) black beans rinsed and drained (or 4 cups of cooked black beans)
- 1 can (28 ounces) diced tomatoes
- 1 cup dry white quinoa rinsed well
- 2 cups low-sodium vegetable broth
- 1 cup corn kernels fresh or frozen
Toppings, optional
- squeeze of fresh lime juice
- avocado or guacamole
- vegan sour cream
- hot sauce
- chopped cilantro
- sliced green onions
- tortilla chips
Instructions
- Heat the oil in a soup pot on the stove over medium heat. Sauté the onion and green pepper for about 5 to 6 minutes until the onions are translucent and the veggies are softened.
- Add the shredded carrots, cocoa powder, and all spices (chili powder, cumin, smoked paprika, oregano, allspice, salt, and liquid smoke) and mix well. Sauté another 1 to 2 minutes until the spices are fragrant.
- Add the black beans, diced tomatoes, quinoa, and vegetable broth. Stir. Be sure the liquid is completely covering the quinoa. Add a bit more broth or water if needed. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15 minutes or until quinoa is cooked and tender.
- Add corn and mix well. Taste and adjust seasonings as necessary.
- Serve hot with garnishes of your choice.
Notes
This recipe makes about 10 to 12 cups of chili. Nutrition facts calculated without toppings.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Taylor Kiser
I’m loving everything about this chili! It’s a perfect dinner to cozy up with any night of the week! So warm and hearty! Just what you want from a bowl of chili!
Jenn S.
It’s been raining here all day. It’s definitely cozy dinner night! Thanks, Taylor!
Emily Kyle
The color in this is just so pretty! I love the addition of so many superfoods, quinoa is the best!
Jenn S.
Thank you, Emily! I love the quinoa in it too – helps give it that ground meat kind of texture.
Alisa Fleming
Mole chili! Love all of the deep flavors in this version – it sounds so fulfilling and rich.
Jenn S.
Ah, yes! Maybe I should have called it that! 🙂
Melissa
This chili looks so hearty, warm & comforting! Perfect for those breezy days ahead. I love adding chocolate to my chili, too. It adds such a nice flavor.
Jenn S.
It really does!
Amy Katz from Veggies Save The Day
This chili looks amazing, Jenn! Actually, ALL your chili recipes look amazing! I love chili!
Jenn S.
HaHa! I have a slight chili (and soup) obsession!! Thank you!
Laura
I have never tried making a savory dish with cocoa power! I must do it though!
Jenn S.
Just make sure to use the unsweetened kind! 🙂 Thanks, Laura!
Dianne's Vegan Kitchen
This is so perfect for cold winter days!
Jenn S.
Definitely! And now it’s raining here too – even worse!
Sonali- The Foodie Physician
Cocoa powder in chili is an interesting concept. I’ll have to give it try! I also like the quinoa for added protein! By the way your photos awesome!
Jenn S.
Thank you so much, Sonali! You should for sure give it a try!
Ginny McMeans
Fabulous! The little bit of coca in there must really make this chili special. Sounds wonderful.
Jenn S.
Yes, it adds a little something extra. So good. Thanks, Ginny!
Elizabeth Shaw
I’ve never added cocoa to my chili, what a fun twist! I love the quinoa in here too!
Jenn S.
Thanks, Elizabeth! I think you would love it! And the quinoa helps give it that texture of ground meat.
Mary Ellen - VNutrition
Love the idea of putting the chocolate in! This would be a great meal tonight for those traveling tomorrow or before the Thanksgiving food cooking madness begins. 🙂
Jenn S.
Yes! Or if you have guests arriving a few days early – a big pot of chili would be a nice warm welcome. And it freezes beautifully in case there are any leftovers that won’t get used up in time. Thanks, Mary Ellen!
Becky Striepe
This looks like such a lovely, hearty supper!
Jenn S.
Thanks, Becky!
Alexa
Can I skip the Thanksgiving turkey and make this instead? So tempted to. Here it is the Tuesday before Thanksgiving and our house go hit with the crud. A veggie chili would hit the spot. I love the cocoa part … the more complex flavors the better.
Jenn S.
Ugh, I feel for you. We get sick every year at Thanksgiving. It’s and unfortunate tradition. One year, we flew to see my parents in NV and one of my daughters threw up about 12 hours before we were to leave. The other daughter and my hubby both got it ON Thanksgiving Day and then I got it 2 days after we got back home. The only one saved was my son, who I’m guessing was the one to bring it into the house in the first place. We’ve had colds this year for the past 3 weeks – they just keep passing it amongst themselves. Thankful, it’s not anything worse this year. I hope you guys feel better soon!!! And, yes, chili in lieu of turkey is totally acceptable!
amanda -runtothefinish
are you a mind reader?! My husband just said to me, hey have you heard about cocoa in chili? Can we try that…and I was like well I’m not sure, I can look it up. TADA!!!
Chrissa - Physical KItchness
I haven’t tried chocolate in chili, but I’ve heard it’s amazing. I MUST try this. Perfect for football Sundays!
Jenn S.
Definitely great game day eats!! And the chocolate was amazing! Definitely not chocolatey, but adds a little something that is just so good! Thanks, Chrissa!