One-Pot Mexican Black Bean and Quinoa Chili
A hearty, protein-packed chili combining black beans, quinoa, and spices cooked together in one pot for a comforting vegetarian meal. This mexican-inspired vegan (high protein) ready in about 35 minutes pairs olive oil, yellow onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4, minced garlic cloves
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 cup, rinsed quinoa
- 2 cans (15 oz each), drained and rinsed black beans
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
- 1/4 cup, chopped fresh cilantro
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 diced yellow onion and 1 diced red bell pepper, sauté for 5 minutes until softened.
- Step 2: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp chili powder, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed quinoa, 2 cans drained black beans, 1 can diced tomatoes (with juice), and 3 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until quinoa is tender and chili thickens.
- Step 5: Remove from heat, stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does One-Pot Mexican Black Bean and Quinoa Chili take to make?
Total time is about 35 minutes (10 min prep + 25 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 One-Pot Mexican 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Mexican 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 One-Pot Mexican Black Bean and Quinoa Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 One-Pot Mexican Black Bean and Quinoa Chili vegan?
Yes — this recipe is tagged vegan, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This chili was a hit with my whole family! The quinoa added such a nice texture and the black beans were perfectly seasoned.
- ★★★★★
Loved how healthy and filling this was. Perfect for meal prep with leftovers tasting even better!
- ★★★★★
Easy one-pot meal that packed a punch. My vegan friends couldn't believe how flavorful it was.
