Spiced Vegan Black Bean and Quinoa Chili
Hearty vegan chili with black beans, quinoa, and warming spices simmered to a thick, flavorful stew perfect for cozy dinners. This american-inspired vegan (vegan) ready in about 50 minutes pairs extra virgin olive oil, large, diced yellow onion, large, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 extra virgin olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 2 medium, diced carrots
- 4, minced garlic cloves
- 2 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup, rinsed quinoa
- 2 (15 oz) cans, drained and rinsed canned black beans
- 1 (28 oz) can diced tomatoes
- 3 cups vegetable broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 large diced red bell pepper, and 2 diced carrots. Sauté for 6-7 minutes until vegetables soften.
- Step 2: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp chili powder, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed quinoa, 2 (15 oz) cans drained black beans, 1 (28 oz) can diced tomatoes, and 3 cups vegetable broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until quinoa is cooked and chili thickens.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Spiced Vegan Black Bean and Quinoa Chili take to make?
Total time is about 50 minutes (15 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 Spiced Vegan 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Spiced Vegan 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 Spiced Vegan 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 Spiced Vegan 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.
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