One-Pot Black Bean and Quinoa Chili

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty one-pot chili combining protein-packed black beans and quinoa with smoky spices, perfect for a wholesome vegetarian meal. This Latin American-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
1 cup diced red bell pepper
2 cups, drained and rinsed canned black beans
3/4 cup rinsed quinoa
1 can (14.5 oz) with juices diced tomatoes
2 1/2 cups vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and 1 cup diced red bell pepper, cooking for 2 more minutes until fragrant.
Step 2: Stir in 2 cups drained and rinsed canned black beans, 3/4 cup rinsed quinoa, 1 can (14.5 oz) diced tomatoes with juices, and 2 1/2 cups vegetable broth.
Step 3: Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until quinoa is tender and chili thickens.
Step 4: Stir occasionally during cooking to prevent sticking. Taste and adjust seasoning before serving warm.