Quinoa Black Bean Chili

Ali Segersten (author)
Main Dishes Lunch Mexican South American Southwestern Freezable Recipe Legumes Lunchbox Recipe Meal Prep Recipe Soups and Stews Whole Grain Dish
QUINOA BLACK BEAN CHILI VEGAN-1
Difficulty
Average Recipe
Prep Time
20 minutes
Cook Time
30 minutes
Servings
8

This high-fiber vegan quinoa black bean chili is a nutrient-dense meal that’s perfect for weekend batch cooking. It makes a large pot—freeze portions for later and store the rest in individual containers for easy meals throughout the week. Quinoa adds plant-based protein, black beans provide fiber to support digestive and metabolic balance, and sweet potatoes contribute antioxidants and complex carbohydrates for steady energy. Serve with sliced avocado, a squeeze of lime, thinly sliced chili peppers, and plenty of fresh cilantro for a simple, satisfying bowl.

2 tablespoons extra virgin olive oil
1 large onions chopped
1 tablespoons smoked paprika
1 tablespoons chili powder
1 tablespoons ground cumin
1 teaspoons garlic powder
½ teaspoons chipotle chili powder
1½ pounds sweet potatoes peeled and diced small
2 small yellow bell peppers diced small
1 cups uncooked quinoa rinsed
4 cups cooked black beans drained
6 cups water
2 cups strained tomatoes (or tomato sauce)
2 teaspoons sea salt
1 large bunches cilantro chopped

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