Black Bean and Quinoa Veggie Chili

Name: Black Bean and Quinoa Veggie Chili
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 38 oz Black Beans; 1 tbsp Chili Powder; 1 tbsp Chipotle Peppers in Adobo; 1 cup Corn; 28 oz Crushed Tomatoes; 1 tsp Dried Oregano; 0.25 cup Fresh Cilantro; 4 whole Garlic; 1 whole Green Bell Pepper; 1 tbsp Ground Cumin; 1 whole Jalapeño Pepper; 1 whole Onion; 1 cup Quinoa; 1 whole Red Bell Pepper; 1 pinch Salt & Pepper; 1 tbsp Vegetable Oil; 2 cups Water; 1 whole Zucchini

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽Mexican Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Black Bean and Quinoa Veggie Chili brings a rich, tomato-forward base with warm cumin and chili powder, while jalapeño and chipotle add a gentle, smoky heat. Quinoa lends a hearty bite alongside tender peppers, zucchini, and sweet corn, creating a balanced, satisfying bowl. It’s perfect for a cozy weeknight dinner or a casual gathering where robust, plant-based comfort is on the menu.

Prep30 mins
Cook30 mins
Serves10
DifficultyEasy

1

In a saucepan, bring the water and quinoa to a boil over high heat. Lower the heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 to 20 minutes. Set aside.
2

Meanwhile, heat the oil in a large pot over medium heat. Add the onion; cook and stir until it softens and becomes translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir for 1 minute to release their flavors. Stir in the black beans, tomatoes, bell peppers, zucchini, jalapeño pepper, chipotle pepper, and oregano. Season with salt and pepper. Bring to a simmer over high heat, then lower the heat to medium-low, cover, and simmer for 20 minutes.
3

Stir in the quinoa and corn. Cook until the corn is heated through, about 5 minutes. Remove from the heat, stir in the cilantro, and serve.