Backcountry Black Bean and Quinoa Chili
A hearty vegan chili packed with black beans, quinoa, and smoky spices, perfect for fueling your outdoor adventures. This vegan recipe, ready in about 45 minutes, pairs black beans (cooked), quinoa, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups black beans (cooked)
- 1 cup, rinsed quinoa
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 cloves, minced garlic cloves
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 1 diced red bell pepper, cooking for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 2 tbsp chili powder, 1 tbsp cumin, and 1 tbsp smoked paprika, cooking for 1 minute until spices bloom.
- Step 3: Add 2 cups cooked black beans, 1 cup rinsed quinoa, 1 can (14.5 oz) diced tomatoes with juices, and 3 cups vegetable broth. Stir well and bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until quinoa is cooked through and chili thickens.
- Step 5: Season with 1.5 tsp salt, 1 tsp black pepper, and 1 tbsp lime juice. Stir in 1/4 cup chopped fresh cilantro just before serving for a bright finish.
Frequently asked questions
How long does Backcountry Black Bean and Quinoa Chili take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Backcountry Black Bean and Quinoa Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans (cooked) from drying out.
Can I substitute ingredients in Backcountry Black Bean and Quinoa Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Backcountry Black Bean and Quinoa Chili for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Backcountry Black Bean and Quinoa Chili vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
