One-Pot Quinoa and Black Bean Chili

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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, protein-packed chili featuring quinoa and black beans simmered with tomatoes and smoky spices for a satisfying vegetarian meal. This Latin American-inspired vegetarian recipe (gluten free), ready in about 35 minutes, pairs quinoa, black beans, drained and rinsed, 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 rice, quinoa, or a quick salad. 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: 25 min Serves 4 Latin American cuisine 320 cal/serving

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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 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

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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.