50m$13.48Black Bean Quinoa Chili
A smoky one-pot vegan chili with black beans, quinoa, tomatoes, peppers, and corn. It’s cozy, hearty, and built from easy pantry and grocery-store staples.
- Energy
- 349 calories per serving
- Protein
- 14.7 g per serving
- Carbs
- 59.9 g per serving
- Fat
- 6.8 g per serving
- Sodium
- 858 mg per serving
Shopping options
Smoked paprika
1 Teaspoon
McCormick Gourmet Organic Smoked Paprika
5%
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Quinoa, dry
0.75 Cup
Kroger® Quinoa
28%
Yellow onion, diced
1 Cup
Kroger® Yellow Onion 3 lb Bag
11%
Ground cumin
2 Teaspoon
Kroger® Ground Cumin Shaker
9%
Poblano pepper, diced
1 Count
Fresh Poblano Peppers
75%
Vegetable broth
3 Cup
Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton
75%
Chili powder
2 Tablespoon
Kroger® Chili Powder Shaker
14%
Red bell pepper, diced
1 Count
Fresh Red Hothouse Bell Pepper
100%
Frozen corn
1.5 Cup
Kroger® Frozen Super Sweet Corn
74%
Canned black beans, drained and rinsed
2 Can
Kroger® Black Beans
97%
Canned diced tomatoes, undrained
2 Can
Kroger Diced Tomatoes
100%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- vegetable broth-3 cups
- frozen corn-1.5 cups
- red bell pepper-1 pepper
- poblano pepper-1 pepper
- yellow onion-1 cup
- dry quinoa-0.75 cups
- olive oil-2 tbsp
- chili powder-2 tbsp
- canned black beans-2 cans
- canned diced tomatoes-2 cans
- ground cumin-2 tsp
- smoked paprika-1 tsp
Dice the onion, red bell pepper, and poblano, then rinse the quinoa and drain and rinse the black beans.
Keep the knife blade angled away from fingers while dicing the vegetables.
Heat olive oil in the pot over medium heat. Add the onion, red bell pepper, and poblano, then cook for 6 to 8 minutes until softened and lightly glossy.
Keep the pot handle turned inward while cooking on the stovetop.
Stir in chili powder, smoked paprika, and cumin and cook for 30 seconds until the spices are fragrant and evenly coating the vegetables.
Add quinoa, black beans, diced tomatoes, frozen corn, and vegetable broth. Scrape the bottom of the pot, then bring to a steady simmer.
Stir carefully, since thick chili can bubble and splatter.
Reduce heat to medium-low, cover, and cook for 20 to 22 minutes, stirring halfway through, until the quinoa is tender with tiny spirals and the chili is thick and stew-like.
Use dry oven mitts when handling the hot pot and lid.
Uncover and simmer for 3 to 5 minutes if a thicker texture is desired, then let the chili stand for 5 minutes before serving hot.
Stir carefully, since thick chili can bubble and splatter.
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