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–+ servings
a white bowl of chili made with black beans with avocado, cilantro, and tortillas strips

Spicy Black Bean Quinoa Chili

Kristina Todini, RDN
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.
4.86 stars (7 ratings)
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine American Southwest
Servings 6 servings
Calories 65 kcal

Ingredients
  

  • 1 28 oz can 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-ounce can fire roasted diced tomatoes
  • 1 pinch salt and pepper
  • 1 cup fresh cilantro chopped, plus more for garnish
  • 1 lime juiced
  • Optional toppings: tortillas strips, avocado, cilantro

Instructions
 

Instant Pot Instructions

  • Add ingredients to pressure cooker: 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: 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!

Stovetop Instructions

  • Add ingredients to pot: 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.
  • Simmer soup: 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!

Notes

  • 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 + 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.

Nutrition

Serving: 1serving (1 cup)Calories: 65kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1047mgPotassium: 158mgFiber: 3gSugar: 4gVitamin A: 1161IUVitamin C: 22mgCalcium: 37mgIron: 2mg
Keyword black bean chili, quinoa chili, vegan chili
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