One-Pot Quinoa and Black Bean Chili
A hearty, protein-packed chili featuring quinoa and black beans simmered with tomatoes and smoky spices for a satisfying vegetarian meal. This latin american-inspired vegetarian (vegetarian, gluten free) ready in about 35 minutes pairs quinoa, (15 oz) black beans, drained and rinsed, (14.5 oz) 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
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 1/2 cups vegetable broth
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 1 diced medium red bell pepper, sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are aromatic.
- Step 3: Add 1 cup quinoa, 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) drained and rinsed black beans, and 2 1/2 cups vegetable broth. Stir to combine.
- Step 4: Bring mixture to a boil, then reduce heat to low and cover. Simmer gently for 20 minutes until quinoa is tender and chili has thickened.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does One-Pot Quinoa and Black Bean 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 Quinoa and Black Bean 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 quinoa from drying out.
Can I substitute ingredients in One-Pot Quinoa and Black Bean 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 Quinoa and Black Bean 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 One-Pot Quinoa and Black Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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