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Bowl of black bean quinoa chili topped with diced avocado and two lime slices.
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5 from 2 votes

Black Bean Quinoa Chili

Packed with protein and healthy veggies, 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 mins
Cook Time35 mins
Total Time50 mins
Course: Soups, Stews, and Chilis
Cuisine: American
Diet: Vegan
Servings: 6 people
Calories: 198kcal


Toppings, optional


  • In a soup pot on the stove over medium heat, sauté the onion and green pepper in 3 tablespoons of water for about 5 to 6 minutes until the onions are translucent and the veggies are softened. Add additional water 1 tablespoon at a time, as needed, to prevent sticking.
  • 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 with garnishes of your choice.


*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.
*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.
You can also freeze chili in freezer-safe bags or containers for 2 to 3 months.
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/freezer.
*Recipe makes about 10 to 12 cups of chili.
*Nutrition facts calculate without toppings.


Calories: 198kcal | Carbohydrates: 37g | Protein: 8g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 567mg | Potassium: 778mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5200IU | Vitamin C: 42.9mg | Calcium: 60mg | Iron: 4.3mg