Quinoa and Black Bean Chili Recipe - Allrecipes.com
Quinoa and Black Bean Chili Recipe
  • READY IN 1 hr

Quinoa and Black Bean Chili

Recipe by  

"Vegetarian chili with quinoa. Sprinkle cheese on top to serve."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
  2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2011

Wow, why has no one tried and rated this recipe yet? Yay! I am first! :D This is an absolute EXCELLENT Vegetarian Chili option! with the inclusion of the quinoa, you do not miss the meat and it is SO healthy for you. I made a couple changes, I used vegetable broth to cook my quinoa in as opposed to water (I always do and it lends a nice flavour to the quinoa), and used red quinoa as I prefer that over the plain. I also used Ground Chipotle Chili Powder instead of regular chili powder as I love the smoky flavour it brings to the dish. To make this even more healthy and to cut out as much sodium as possible, I used dried beans (re-hydrated) and instead of the canned/crushed tomatoes, I chopped up 4 large roma tomatoes, oops, one more, I left out the zucchini as I am not a fan of that vegetable. Otherwise, followed the recipe exactly with all the other ingredients and it is spicy with the inclusion of the jalapeno and the chipotle, so adjust to your liking if you are not a fan of too much heat. This does make a large pot worth, so I just divided it up into 2 cup portions and froze them, these will make great meals on the fly, just serve with some cornbread or a salad! Thanks Shauna for the great recipe! a clear winner here! :D

 
Most Helpful Critical Review
Apr 18, 2011

This recipe takes a little getting used to as the quinoa adds a very different texture to the dish. I made this in an attempt to find vegetarian dishes that my family would eat. The flavors were good, but the kids didn't like it. My husband just kept saying that it would be better with meat in it. Sadly, as much as I prefer vegetarian dishes, I'd have to agree with him on this one :( This will still be a standby recipe to use up food storage in the future.

 
Mar 28, 2011

While I have been using this website for years, this is the first recipe I have ever reviewed. This chili deserves it! The only thing I did differently was to add an extra can of tomato sauce because I wanted a saucier chili. This was my first attempt at cooking with quinoa, so I was a bit worried that I wouldn't like the texture of it in chili. But it was wonderful. It blended right in and added a heartiness to the dish. Great recipe! I will be making this again and again.

 
Mar 28, 2011

This was really good and quick to make. Cooked the quinoa in chicken broth. I used green beans instead of zuccini and canned corn instead of frozen. To make it healthier, I used no salt added canned beans and veggies. I will be making this again :)

 
Mar 28, 2011

Oh my goodness, this is amazing, so tasty! I made it exactly as stated and it truly turned out perfectly. I love the spiciness and the consistency, couldn't be better!!!! I will definitely make again and again!

 
Apr 19, 2011

My husband and I had heard that quinoa very healthy, and he really wanted to try it. He chose this recipe as the one he wanted to experiment with. I was rather reluctant, as food texture is a big deal for me, and I'm not a big fan of bell peppers. I'm so glad that we made this! Not only is the flavor excellent, but the crunch of the bell peppers really added a lot to this dish. The quinoa was a different texture than I was expecting (I thought it would be more like couscous), and it turns out I really enjoyed it! This recipe is very filling, and makes quite a bit, so we were able to freeze several containers for future meals. Thanks! (Oh - and my husband LOVED the chili! He wants to make it again!)

 
Apr 19, 2011

Oh I can't wait for leftovers tonight. So good and healthy! I did cook ny quinoa in chicken broth for a bit more flavor. Also added dried corriander and dried cilantro leaves since I had no fresh. I did have to thin this out a bit with some water. Once the cooked quinoa is added, it still seems to absorb moisture from the chili. Added some fresh mushrooms and a can of fire roasted tomatoes too. Served with shredded Mexican cheese blend and of course for me, I kick up the heat and add red pepper flakes to mine. Thanks!

 
Apr 11, 2011

Best veggie chili ever. Nice served with fresh avocado and lime.

 

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Nutrition

  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 11.8 g
  • 47%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 579 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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