Black Bean Quinoa Chili

5 from 2 votes

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!

Prep Time15

Cook Time35

Total Time50

Course: Soups, Stews, and Chilis

Cuisine: American

Diet: Vegan

Servings: people

Calories: 198kcal

Author: Jenn Sebestyen

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

~ Be sure to use unsweetened cocoa powder. 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.

~ 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.

~ Always taste and adjust seasonings as necessary. Add more chili powder, dash of hot sauce or squeeze of lime juice, or salt and pepper, as needed, for your specific tastes.

This recipe makes about 10 to 12 cups of chili.

Nutrition facts calculated without toppings.

Nutrition