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4.2 from 20 votes

Black Bean and Quinoa Chili Bowl

Hearty, healthy, and oh so good, this chili bowl is perfect for a cozy night in.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dinner, Soup
Cuisine: American
Keyword: Plant-Based, Vegetarian
Servings: 6 people
Calories: 281kcal
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!


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