Spiced Vegan Black Bean and Quinoa Chili

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Hearty vegan chili with black beans, quinoa, and warming spices simmered to a thick, flavorful stew perfect for cozy dinners. This American-inspired vegan recipe, ready in about 50 minutes, pairs extra virgin 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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro before serving.