Black Bean and Quinoa Chili

One of my wonderful friends gifted me with a massive bag of quinoa–seriously, that is an awesome gift for a nutritarian–and here’s one of the recipes, from Fat-Free Vegan, that used some of it.  This is a hearty and fairly traditional tasting chili.


This chili is also delicious served over a baked potato and sprinkled with nutritional yeast.


Black Bean and Quinoa Chili
Black Bean and Quinoa Chili
Recipe type: Chili
  • 1 cup rinsed and drained quinoa
  • 2 cups water
  • 1 large onion, diced
  • 1 bell pepper, seeded and diced (I used yellow)
  • 1 cup chopped celery
  • 2 tomatoes, cored and diced
  • 1 cup diced carrots
  • 2 (16-oz) cans black beans, drained
  • 1 (28-oz) can crushed tomatoes
  • 1 Tbsp chili powder
  • 1 Tbsp dried parsley
  • 1 Tbsp dried oregano
  • 2 tsp ground cumin
  • ½ tsp black pepper
  1. Combine quinoa and water in saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat and let stand about 10 minutes.
  2. Meanwhile, heat a large, deep non-stick pot; add onion, bell pepper, and celery. Sauté in water 7 minutes over medium heat. Stir in fresh tomatoes and carrots; sauté 3 to 4 minutes. Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat, stirring occasionally. Stir in quinoa; cook 5 minutes more.  Serves 8.

2 Responses to “Black Bean and Quinoa Chili”

  1. katiamarie says:

    This looks SO YUMMY! I’m always looking for new quinoa recipes and I can’t wait to make this!

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