Black Bean and Quinoa Chili Bowl

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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!

Black Bean and Quinoa Chili Bowl

Black Bean and Quinoa Chili Bowl

Yields: 6 servings: | Serving Size: 1 1/2 cup | Calories: 281 | Total Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 258mg | Carbohydrates: 46g | Fiber: 10g | Sugars: 5g | Protein: 14g | SmartPoints (Freestyle): 8 |

Ingredients

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 clove garlic, minced
  • 1/2 cup chopped onions
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup uncooked quinoa (any variety), well rinsed
  • 1-1/2 cups corn kernels, frozen, from the cob, or drained from the can
  • 1 red bell pepper, stemmed, seeded, and diced
  • 1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can)
  • 3 cups low sodium chicken or vegetable broth (add more for a thinner soup)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher or sea salt
  • 1/8 teaspoon cayenne pepper

Instructions

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

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12 Comments on "Black Bean and Quinoa Chili Bowl"

  1. Nancy  February 4, 2016

    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.

    Reply
  2. Ariane  July 25, 2016

    Delish! Just made this and my husband complemented me on it!

    Reply
  3. Paula  May 22, 2017

    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.

    Reply
  4. Suzze  October 16, 2017

    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 recipe.it is hearty and very filling.with the ground turkey, it easily is enough for 6 hungry people.

    Reply
    • Gale Compton  October 16, 2017

      Suzze, Thanks for the tips…keep them coming. 🙂

      Reply
  5. Jess  April 13, 2018

    Is the serving size for one half cup or one and a half cups?

    Reply
    • Nichole Furlong  April 13, 2018

      The serving size is one and a half cups.

      Reply
  6. Tracy  April 26, 2019

    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 ?

    Reply
    • Gale Compton  April 26, 2019

      Thanks Tracy for the suggestions. We love to hear new ideas from our readers. 🙂

      Reply
  7. Jamie  June 3, 2019

    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.

    Reply

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