Black Bean and Quinoa Chili Bowl

5 from 1 vote

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!

5 from 1 vote

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.

Ingredients

  • 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

Instructions

  • 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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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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17 Comments

  1. 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.

  2. 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.

  3. 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 ?

  4. 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.

  5. 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!

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