Black Bean and Quinoa Chili Bowl

4.48 from 34 votes

This meal will satisfy.

This recipe merges the delicious wonders of a burrito bowl with the savory thickness of warm chili. This ultra-healthy hybrid is perfect on a chilly day or when you’re pressed for time and crave a satisfying supper.

Our vegetarian Black Bean and Quinoa Chili Bowl pairs juicy fire-roasted tomatoes and flavorful corn kernels with warm, hearty black beans. Quinoa adds nutty texture and a host of health benefits thanks to its status as a nutritional powerhouse. The combination of chili powder, cumin, and cayenne give the dish a zesty kick. Bust out the bowls for this ultimate clean-eating meal!

4.48 from 34 votes

Black Bean and Quinoa Chili Bowl

Hearty, healthy, and oh so good, this chili bowl is perfect for a cozy night in.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner, Soup
Cuisine American
Author SkinnyMs.


  • 1/2 cup onions chopped
  • 1 red bell pepper stemmed, seeded, and diced
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • 3 cups chicken broth or vegetable broth, low-sodium (add more for a thinner soup)
  • 14 1/2 ounces fire-roasted diced tomatoes can (BPA-free can)
  • 1 cup quinoa uncooked (any variety), well rinsed
  • 1/2 teaspoon kosher or sea salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups corn kernels frozen, from the cob, or drained from the can
  • 15 ounces black beans can, drained and rinsed


  • Sauté onion and bell pepper in skillet with olive oil over medium heat for about 5 minutes, until the onion is softened and translucent.
  • Add minced garlic. Cook for an additional 30 seconds, until golden and fragrant.
  • Stir in stock, diced tomatoes with juice, quinoa, salt, chili powder, cumin, and cayenne pepper.
  • Simmer over medium-high heat until the quinoa softens, about 20 minutes.
  • Add corn kernels and black beans. Cook for an additional 5 minutes, stirring occasionally until cooked through.
  • Serve and enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 281kcal | Carbohydrates: 46g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 258mg | Fiber: 10g | Sugar: 5g |
SmartPoints (Freestyle): 8
Keywords Plant-Based, Vegetarian

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  1. Delicious and easy. One modification: I used 1 1/2 C quinoa, and covered the pan for the 15-20 minutes necessary to cook it.

    1. 1tbsp chilli powder? ??? I learnt the hard way
      Next time I’m just going to use 1tsp and zero cayenne. Or just cayenne. Other than to much Heat it tastes really good.3 stars

  2. I make this all the time. For the tomatoes I use fire roasted tomatoes and blend them because my husband doesn’t like tomato chucks. I make this 3-4 times a month. I always make sure I have the staples for this in the pantry and when I don’t feel like cooking this one is ready super fast. Makes the best leftovers.

  3. I also make this often, because I have 2 hungry meat eating guys in the house, I add 1 lb of lean ground turkey (once the onions are sautéed and clear) to this exact is hearty and very filling.with the ground turkey, it easily is enough for 6 hungry people.

  4. I made this, but just cooked the quinoa separately so that I could have it with different things, like rice and sweet potato, topped with sour cream and it was so delicious ?

  5. I had all the ingredients for this recipe and I made it tonight for dinner. Very easy to make and not a lot of ingredients. I did scoop out 1 1/2 cups and actually weighing each serving and I came up a little short for the 6th serving. Not sure what happened there. I made it exactly as directed even though I was afraid of using the fire-roasted tomatoes but I gave it a shot. It was just the right amount of spicy for me. I give this recipe a thumbs up. My husband really liked it too. I will be making this recipe again and again.

  6. Made this tonight and it was quick and perfect! I diced my own fresh tomatoes though and added a bit more cumin and chili powder for an extra kick. Thanks for a great, filling recipe!

    1. Beth, Great!!! I’m thrilled you loved the chili bowl. If you could, please leave a review. Thanks so much!

  7. What a nice surprise this was! My husband is often skeptical of new recipes but he says this is a keeper! We also topped it with a little Mexican Blend cheese. Looking forward to the leftovers!5 stars

  8. This chili is amazing. I am trying to lose weight by stocking my fridge with nutrious food ready to heat in individual serving containers. This makes my meal prep plan at least 2 weeks out of the month. Fantastic!5 stars

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