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!
Black Bean and Quinoa Chili Bowl
- 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!
Have you made this recipe?
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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.
Delish! Just made this and my husband complemented me on it!
Ariane, YAH!!! Thanks for letting us know. 🙂
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.
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.
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.
Suzze, Thanks for the tips…keep them coming. 🙂
Is the serving size for one half cup or one and a half cups?
The serving size is one and a half cups.
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 ?
Thanks Tracy for the suggestions. We love to hear new ideas from our readers. 🙂
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.
Jamie, Yeah!!! Thank you for the nice comment.
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!
I was wondering what the ingredient measurements would be if you were looking to make this for one serving?
Cut the ingredients by half. You may still have some leftovers.
Absolutely love this recipe!! It is wonderful for my meal prep for the week. Thank you!
Stacy, Great! Thank you for the feedback. 😉
oh my god – so good! just made it and loved it!!!
Beth, Great!!! I’m thrilled you loved the chili bowl. If you could, please leave a review. Thanks so much!
Have you ever froze this recipe for left overs?
Cyndi, This recipe freezes well.
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!
Any try this is the crock pot?
Kim, The slow cooker is fine for this recipe.
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!