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Vegan Black Bean Quinoa Chili


By: Candice Kumai

Love delish and hearty chili that is not full of preservatives, mystery meat, or random ingredients you can’t pronounce? Try my yummy Vegan Black Bean Quinoa Chili for your weekend – nobody will even know it’s good for you! Top off your nachos or fries with this batch of yummy, protein-packed chili and feel good about what you’re cookin’.

Makes 6 Servings


1 Tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

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

3 Tbsp chili powder

1 tsp ground cumin

1 bay leaf

1/2 tsp sea salt

1 (28-oz) can of diced tomatoes, with juice

2 (15-oz) cans black beans, drained and rinsed

1 (15-oz) can kidney beans, drained and rinsed

1 cup uncooked quinoa

2 3/4 cups vegetable stock

Whole cilantro leaves or parsley, if desired

6 scallions, chopped, if desired


Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. 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, for 25-30 minutes.

Add beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.

Serve topped with cilantro and scallions, if desired. YUM! xx ck

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