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Hearty Vegan Quinoa + Black Bean Chili

Recipes > Vegan

This super hearty, spicy & surprisingly meatless chili is perfect for a #MeatlessMonday dinner night-in.

 With the addition of quinoa, this simple one-pot meal is packed with plant-based protein! xx

By: Candice Kumai

Serves 6


1 tablespoon extra-virgin olive oil

1 medium yellow onion finely chopped

1 medium green, yellow, orange or red bell pepper, stem and seeds removed, finely chopped

3 tablespoons chili powder

1 teaspoon ground cumin

1 bay leaf

1/2 teaspoon sea salt

1 can (28 ounces) diced tomatoes, with juice

1/4 cup cashew milk

2 cans (15 ounces) black beans, drained and rinsed

1 can (15 ounces) kidney beans, drained and rinsed

1 cup uncooked quinoa

2 3/4 cups vegetable stock

To top the Chili (all optional):

Whole cilantro leaves or parsley, rinsed and patted dry

6 scallions, trimmed and thinly sliced on a diagonal, for garnish

2% Greek yogurt


Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reduce the heat to medium, and cook, stirring occasionally, until very soft, about 10 minutes. Stir in chili powder, cumin, bay leaf, and salt. Cook, stirring often, until spices are fragrant, about 1 minute. Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, 25 to 30 minutes until thick.

Add cashew milk, beans, quinoa, and stock, and cook for 20 minutes. Taste and add more salt or pepper as needed. Serve topped with cilantro, scallions and yogurt, if desired.


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