Black Bean Quinoa Chili

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Black Bean Quinoa Chili combines black beans, diced tomatoes, vegetables and quinoa into a delicious, easy to make chili! Perfect for the busy holiday season, a weeknight or anytime! {gluten free, vegan} Thank you to Hunt’s Tomatoes for sponsoring this post.

Black Bean Quinoa Chili |

During the busy holiday season (or any weeknight for that matter), easy recipes like this Black Bean Quinoa Chili are a lifesaver. With a little advance prep work, i.e. chopping vegetables, and key pantry staples, this delicious, healthy chili can be whipped together in minutes!

Black Bean Quinoa Chili |

We always have plenty of black beans, Hunt’s diced tomatoes, quinoa and spices on hand, which along with fresh vegetables, are all that is needed to make this chili. I like Hunt’s tomatoes because Hunt’s uses steam from simple hot water to peel its tomatoes, while some other companies peel with chemicals like *lye. They also can their diced, whole, stewed and crushed tomatoes within hours after harvest.  Simple, wholesome foods are just what my body craves after devouring all of those holiday treats!

Black Bean Quinoa Chili |

I became a huge fan of quinoa in chili after making this Chipotle Quinoa Chili. Quinoa not only adds a wonderful texture to chili, but makes it seem heartier even though it is meatless. The quinoa is not precooked, simply rinsed and added to cook in the juices of the diced tomatoes, with the rest of the chili. Low-maintenance is key!

Black Bean Quinoa Chili |

In about 30 minutes, this Black Bean Chili comes together in a snap. Simply soften the onion and garlic, add the remaining ingredients and simmer for 25 minutes. The 25 minutes of simmer time is hands off (except for a quick stir), so while this delicious wholesome meal is cooking, you can multi-task down your to-do list. Leftovers reheat well and make perfect lunches!

Black Bean Quinoa Chili |

Black Bean Quinoa Chili
Yields: 8 servings
  • 1 tablespoon oil
  • 1 yellow onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 3 cans (14.5 ounces each) Hunt's diced tomatoes, undrained
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 2 bells peppers, chopped
  • 1 jalapeno pepper, diced
  • 1 cup quinoa, rinsed (uncooked)
  • 4 green onions, chopped
  • Topping suggestions: cheese, cilantro, sour cream, tomatoes
  1. In a dutch oven, heat oil on medium-high heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook an additional minute, or until fragrant.
  2. Stir in chili powder, cumin and cook for 1 minute. Add tomatoes, beans, peppers and quinoa, stir to combine. Bring to a boil, cover and reduce to a simmer (medium-low). Cook for 25 minutes, or until quinoa is tender. [Note: You may want to stir occasionally after 15 minutes or so]
  3. Remove from heat, stir in green onions and serve with your favorite chili toppings!

Black Bean Quinoa Chili |

For more information about Hunt’s® tomatoes, visit their website and keep in touch on Facebook | Twitter | Pinterest

Disclosure: This is a sponsored post written by me on behalf of Hunt’s® tomatoes. *Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.

Black Bean Quinoa Chili |


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  1. mmmmm that looks so hearty and comforting! Chilli this time of the year is SO necessary!

  2. I use Hunt’s Tomatoes too! I love how hearty and comforting this looks!

  3. Hey, Alida. I was just thinking about some veggie chili and I definitely have all the key ingredients for this recipe on hand already. I like your liberal use of garlic here 😉 I’ll be whipping some of this up this weekend.

  4. healthy & tasty combo that I know I’d enjoy! Pinning to try later.

  5. I love that you added quinoa and lightened this up. Perfect healthier alternative.