The Easiest Vegetarian Chili You’ve Ever Made

Chili doesn't get any easier than this! In a few easy steps, you can create a vegan dish that is packed with flavor and deeply satisfying. If you're not a fan of quinoa, prepare the chili without it and enjoy it with a side of brown rice or served with a few corn tortillas and topped with avocado and fresh cilantro. The options are nearly endless. 


Black Bean and Quinoa Chili Tweet this

Recipe by Wendy Lopez, MS, RD

Ingredients

  • 2 tablespoons olive oil
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 jalapeño, seeds removed and diced
  • ¼ cup scallions, diced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 tablespoon ground cumin
  • 1 cup tomato sauce
  • 3 cups canned black beans, rinsed and drained
  • 1 cup quinoa, cooked according to package instructions
  • Salt and cayenne pepper to taste

Directions

  1. Add olive oil to a soup pot over medium heat and sauté bell peppers, jalapeño, scallions, garlic, tomatoes and cumin. Cook for 5 minutes.
  2. Add tomato sauce, black beans and cooked quinoa. Turn heat to low-medium and cook for 15 minutes.
  3. Add salt and cayenne pepper to taste.
  4. Serve with avocado and fresh cilantro.

Cooking Note

  • Whenever you use canned black beans, rinse and drain them before use to reduce added sodium.
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Wendy Lopez
Wendy Lopez, MS, RD, CDE, is a Registered Dietitian/Nutritionist who is passionate about educating communities on plant-based eating in ways that are accessible and culturally relevant. Working as a clinical dietitian in a community clinic in Port Chester, NY, Wendy focuses on disease prevention and management. She uses an integrative and individualized approach towards nutrition, health, and wellbeing. Wendy was raised in the Bronx, with roots in the Dominican Republic. When not catching up on the latest nutrition science, you can find her cooking, traveling, basking in the sun, and obsessively working on home improvement projects. Connect with her at Food Heaven Made Easy.