Southwestern Black Bean And Quinoa Chili

Southwestern Black Bean And Quinoa Chili


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Chili doesn't always have to include meat! Try out this flavorful take on a vegetarian chili that is hearty and super filling.

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Time needed

10 min preparation + 4 hour cooking

Serving Size / Yield

4 servings


  • 1 T. olive oil
  • 1 onion diced
  • 4 cloves garlic, minced
  • 1 T. chili powder
  • 2 tsp. cumin
  • 1 ½ tsp. cayenne pepper
  • 1 tsp. unsweetened cocoa powder
  • Dash cinnamon
  • Salt and pepper to take
  • 1 (14 oz.) can southwestern corn, drained
  • 1 (14 oz.) can black beans, drained and rinsed
  • 1 (28 oz.) can crushed tomatoes with juice
  • 2 ½ C. water
  • 1 C. quinoa

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In a large skillet, heat oil and sauté onions and garlic until softened. Transfer into your crockpot and add in southwestern corn, black beans, tomatoes with juice, and quinoa. Pour in water and season with chili powder, cumin, cayenne, cocoa powder, cinnamon, salt, and pepper. Give the mix a good stir to combine and cook on low for 4 hours until quinoa is fully cooked.

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