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Black Bean and Quinoa Chili

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Black Bean and Quinoa Chili
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A healthy, hearty and tasty vegetarian chili with back beans and quinoa that does not sacrifice anything in flavour.

Sometimes recipes can take on a life of their own. A while ago I came across a three bean chili recipe which sounded good and this week it made it onto my meal plan. It started out as a pretty simple bean chili but as the week went on I thought that it would be nice it there was some quinoa in it. Then I thought that some bell peppers would add some colour. As it came time to cook it I noticed that I had some zucchini in the fridge that needed finishing. And then there was that last cob of corn… Before I knew it my pot was full and I had only added one of the beans. What had started out as a three bean chili had quickly turned into a nice vegetables chili. Chilies like this are really easy to make and full of flavour. As far as the vegetables go, you can add whatever you want or whatever is in season. In the winter I like to add squash and in the summer there are so many options. I am particularly looking forward to fresh tomatillos as they add a ton of flavour. You can garnish chili with lots of different things and this time I went with some monterey jack cheese and green onions. One of my favorite things about making a chili is that there is a lot of leftovers that are convenient to bring to work for lunch.

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Black Bean and Quinoa Chili

Black Bean and Quinoa Chili

Prep Time:10 minutes Cook Time:40 minutes Total Time:50 minutes Servings: 4

A healthy, hearty and tasty vegetarian chili with back beans and quinoa that does not sacrifice anything in flavour.

ingredients
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tablespoon oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 jalapeno pepper, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin, toasted and ground
  • 1 (28 ounce) can crushed tomatoes
  • 2 (15 ounce) cans black beans, drained and rinsed (or 3 cups cooked beans, from 1 cup dry)
  • 1 green bell pepper, cut into bit sized pieces
  • 1 red bell pepper, cut into bit sized pieces
  • 1 zucchini, cut into bit sized pieces, optional
  • 1 tablespoon chipotle chili in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 cup corn, fresh, frozen or canned
  • 1 handful cilantro, chopped
directions
  1. Simmer the quinoa in the water until absorbed, about 20 minutes.
  2. Heat the oil in a pan over medium heat, add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.
  4. Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 20 minutes.
  5. Add the quinoa and corn and simmer for 5 minutes.
  6. Remove from the heat and stir in the cilantro.
Slow Cooker: Optionally implement steps 2 & 3, place everything except the quinoa and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the quinoa and cooking on high until the quinoa is tender, about 15 minutes, and mixing in the cilantro.
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Reader Interactions

Comments

  2. Neen says

    July 31, 2008 at 10:40 pm

    You know, I never thought to make chili in the summer. Perhaps because I associate chili with hours and hours of slow simmering, which just doesn’t seem right when the days are so hot.

    Reply

  3. Paula says

    July 31, 2008 at 10:50 pm

    Now this is my kind of chili! I love quinoa, so I’m sure I would love this. I like how you included zucchini in this as well as some heat filled chilies. Your garnishes look terrific, too.

    Reply

  11. VeggieGirl says

    August 1, 2008 at 12:48 am

    I almost NEVER follow a recipe – I love using them as guidelines for new inspiration; and I see that you did the same thing quite successfully, with that TANTALIZING bowl of chili – yum!!

    Reply

  20. Prudy says

    August 1, 2008 at 4:11 am

    I love vegetarian chili and I’ve never tried it with quinoa, so I’ve got to give this one a go. I must say, you’ve got that magic photography touch. Your pictures area always gorgeous.

    Reply

  21. Alexa says

    August 1, 2008 at 4:46 am

    First you had me at black bean, then you had me at quinoa and finally you had me at chili. This is a must try for me because it includes some of my favorite ingredients. I love how certain recipes just evolve so naturally into wonderful new dishes. Thanks Kevin!

    Reply

  27. Kate / Kajal says

    August 1, 2008 at 10:29 am

    i love cooking like this too, no recipe in the head but just go with the flow, crate as you make and the end result is always fantastic. Your chilli bean surely looks so colourful and appetizing.

    Reply

  30. Jeanne says

    August 1, 2008 at 11:55 am

    Three bean chilli always reminds me of a trip to New York when we were getting SOAKED in a rainstorm that wouldn’t quit and discovered that the restaurant that we had just walked blocks and blocks to try had closed. We were desperate to get out of the rain and just ducked into the nearest open door we saw which happened to be a vegetarian restaurant where I had 3-bean chilli with cornbread. It was one of my happiest travel moments – warm and dry with a mouthful of fabulous food! So now I have a soft spot for bean chillies 🙂 This one looks awesome and I *love* quinoa, so it’s definitely being bookmarked.

    Btw, I’ve tagged you for a meme:
    http://www.cooksister.com/2008/07/forty-things.html

    🙂

    Reply

  32. Carmen says

    August 1, 2008 at 12:41 pm

    wow, you take gorgeous pictures. the colors in this just really pop – i love quinoa (my husband doesn’t though), so i’ll have to make this for myself! it looks so nice and healthy.

    Reply

  35. emily says

    August 1, 2008 at 2:30 pm

    This really is gorgeous. I can’t wait to try it. Plus, I’ve been wanting to experiment with different grains, and quinoa is on my list. This will be perfect.

    Reply

  39. Grace says

    August 1, 2008 at 3:37 pm

    i’ve said this before, and i’ll more than likely say it again, but this time i really mean it–this is perfect. this is exactly what i would (and will) make for myself. i love it. 🙂

    Reply

  42. Adam says

    August 1, 2008 at 5:12 pm

    Kev, I am sweating just looking at the chili, but in a delicious good way. I love quinoa and black beans, so this is definately a keeper.

    Reply

  51. oggi says

    August 2, 2008 at 12:30 am

    Wow, this vegetable chili recipe is wonderful…I love quinoa and am always looking for more recipes to use them. It’s been bookmarked!:)

    Reply

  52. Anonymous says

    August 2, 2008 at 2:29 pm

    This is exactly what I need. I’m trying to compile soup or chili recipes so that I can make large portions in bulk each week because I’ll soon be having an incredibly hectic schedule. I’m adding this to my list. It looks perfect.

    Reply

  57. Lida says

    August 4, 2008 at 4:03 pm

    hmm, quinoa in chili… sounds great!
    I always use black beans and throw in some bitter chocolate and cinnamon when it’s cold out. It seems convenient not to have to make the quinoa in a separate pot (i usually cook brown rice).

    Reply

  58. Lida says

    August 4, 2008 at 4:04 pm

    hmm, quinoa in chili… sounds great!
    I always use black beans and throw in some bitter chocolate and cinnamon when it’s cold out. It seems convenient not to have to make the quinoa in a separate pot (i usually cook brown rice).

    Reply

  60. Anonymous says

    August 21, 2008 at 2:32 pm

    I made this last night and I absolutely loved it. What a great way to add quinoa, I never would have thought but it worked really well. I loved it and so did my boyfriend.

    Reply

  64. ldp says

    January 19, 2009 at 3:30 am

    Finally got around to making this dish tonight and I must tell you it was great. It was the first time that I experienced Quinoa. Thanks for sharing.

    Reply

  68. CharmCity Sarah says

    March 31, 2009 at 2:56 am

    I made this tonight and it was….delicious!!And thank goodness b/c I will be eating it for a week 🙂

    Reply

  69. Dazy says

    May 25, 2009 at 8:04 am

    This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.

    Reply

  70. Sarah says

    September 8, 2009 at 4:05 am

    And this is going to be a regular at my house! SOOOO good! Can't wait to eat it all week for lunch. Thanks for helping my quinoa obsession 🙂

    Reply

  71. Jess says

    October 29, 2009 at 12:44 am

    I want to like quinoa, I really do! Its by far the cutest grain. But, I've had trouble finding a way to make it really tasty. Thank you so much for this recipe!

    Reply

  76. Kevin says

    October 4, 2012 at 1:23 pm

    Jacquie Rion: Yes this would work in the crockpot with dried beans, though you may want to hold off adding the zucchini and peppers until later if you prefer them to have more texture.

    Reply

  77. Anonymous says

    November 25, 2012 at 11:30 pm

    I made this a few months ago for the first time. We loved it, but enjoyed it better the second day. My brother was in town and I offered him a bowl. Compliments to you, he says it's the best chili in the entire world. I am making a batch for my mother and grandmother to try.

    Reply

  78. MZ says

    October 9, 2013 at 1:23 am

    This was so good!!! We are not vegetarian, but didn't miss the meat at all. My husband and I loved it. Recipe states the zucchini is optional but we think it's a must. Just added to the chunkiness and heartiness, and made if feel even more healthy!! Thanks for the recipe!

    Reply

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