Spicy Black Bean Quinoa Chili
Spicy Black Bean Quinoa, a simple one-pot vegan chili recipe made with beans, quinoa, peppers, tomatoes, and spices that’s perfect in the Instant Pot or on the stovetop.
I’ve made many a chili recipe over the years. From white to red, meat-based to vegan, chili is a dish that a) everyone has an opinion about, and b) there is no right or wrong way to make.
Our favorite chili recipe of late is a plant-based protein powerhouse of black beans and quinoa, with a spicy kick from both poblano and jalapeños, and a rich flavor from cumin and oregano. Topped with crunchy tortilla strips and creamy avocado, it’s the perfect easy weeknight meal that doesn’t skimp on flavor.
Want the recipe for this one-pot, spicy vegan chili that’s ready in under 30 minutes? Let’s do it!
How to make Spicy Black Bean Quinoa
Whether you’re using the Instant Pot or a soup pot on the stovetop, this vegan chili is as easy and combining all ingredients in one pot and bringing to a boil before serving.
First, add the black beans, quinoa, poblano pepper, onion, garlic, cumin, oregano, vegetable broth, adobo chipotle peppers, can of fire roasted tomatoes, and a pinch of salt and pepper to the Instant Pot or soup pot. Now it’s ready to cook!
If using a pressure cooker like an Instant Pot, cook on high pressure for 10 minutes. If cooking on the stovetop, bring the chili to a boil and and then reduce heat and cook on a low simmer for 30 minutes.
When the soup is done, stir in the lime juice and cilantro and season with salt and pepper to taste. Then top with tortilla strips, avocado, and cilantro and enjoy!
Spicy Black Bean Quinoa Chili: Tips, tricks, and tools
This black bean chili recipe is super simple to make, but there are a few tips and tricks to streamline preparation.
- Stovetop or Instant Pot? This recipe can easily be made in either the Instant Pot (fifiteen minutes total) or on the stoveop in a dutch oven or large soup pot (40 minutes total)
- Don’t like spicy? Skip the jalapeño or use less of the poblano pepper
- Get creative with toppings! Add a squeeze of lime, a salsa fresca, or even chopped mango for a new flavor twist
- Meal prep: this chili recipe is perfect for meal prep; make once and eat all week. Just store chili in a glass food storage container in the refrigerator for up to four days or in the freezer for up to two months.
We hope you love this Spicy Black Bean Quinoa Chili as much as we do, it’s:
- a simple vegan chili that is ready in under 20 minutes in the Instant Pot
- super customizable, experiment with different spices and herbs for new flavors
- a great make-ahead meal prep recipe for busy work week lunches or weeknight dinner
Did you make this Spicy Black Bean Quinoa Chili? Leave a comment below and rate the recipe to let us know how it turned out. Save this chili recipe for later by pinning to your favorite winter Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your chili creations!
- 1 (28 oz) cans black beans, drained
- 1-1/4 cups quinoa
- 1 poblano pepper, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon cumin
- 2 teaspoons oregano
- 6 cups vegetable broth
- 3 canned adobo chipotle peppers, diced
- 1 (15 oz) can fire roasted diced tomatoes
- pinch of salt and pepper
- 1 cup fresh cilantro, chopped, plus more for garnish
- Juice of 1 lime
- Optional toppings: tortillas strips, avocado, cilantro
- To the instant pot, add the black beans, quinoa, poblano pepper, jalapeño, onion, garlic, cumin, oregano, vegetable broth, adobo chipotle peppers, can of fire roasted tomatoes, and a pinch of salt and pepper.
- Cook on high pressure for 10 minutes. After releasing the pressure add the lime juice and cilantro, then season with salt and pepper. Top with desired toppings and enjoy!
- To a soup pot or dutch oven, add the black beans, quinoa, poblano pepper, jalapeño, onion, garlic, cumin, oregano, vegetable broth, adobo chipotle peppers, can of fire roasted tomatoes, and a pinch of salt and pepper.
- Bring the chili to a boil, then reduce to a low simmer, cover, and cook for 30 minutes. Add the lime juice and cilantro, then season with salt and pepper to taste. Top with desired toppings and enjoy!
- Tools Needed: Instant Pot, soup pot, or dutch oven
- Meal prep: this chili recipe is perfect for meal prep; make once and eat all week
- Leftovers and Storage: store chili in a glass food storage container in the refrigerator for up to four days or in the freezer for up to two months
- To reheat: reheat chili in a pan on the stovetop until boiling
- Nutrition notes: this vegan chili recipe has both black beans and quinoa, which makes it high in plant-based protein an is high fiber and potassium
Serving Size:1 serving (1 cup)
Amount Per Serving: Calories: 318Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 5mgSodium: 405mgCarbohydrates: 49gFiber: 14gSugar: 8gProtein: 15g