Hearty plant-based chili with black beans, quinoa, and mushrooms in a sweet tomato broth. Perfect to prep in advance and load up with toppings!
Is it still soup season?
As long as we’re staying safe at home, I’m saying it is.
Each Monday throughout April I’ve made a new pantry-friendly recipe via Instagram stories.
And surprise, surprise, almost all of them have been soup!
It’s so satisfying to throw legumes, grains, and veggies in a cook pot and let them simmer to deliciousness.
Give me a pot, some quinoa, black beans, and spices, and I can make you a vegan, gluten-free, and totally satisfying meal.
This Black Bean Quinoa Chili is packed with black beans, quinoa, and mushrooms in a sweet tomato broth.
It’s made with only pantry-friendly ingredients that you probably already have tucked away in your cabinets.
Here’s what you need to make Black Bean Quinoa Chili:
- avocado oil
- white onion
- garlic powder
- Eden Foods Organic Black Beans
- diced tomatoes
- vegetable broth
- tomato puree
- Eden Foods Organic Quinoa
- white mushrooms
- chili powder
- cayenne pepper
- Himalayan sea salt
- black pepper
- cinnamon
That’s it!
It’s so simple.
First, sauté the onions and mushrooms in a large pot, then deglaze the pan with vegetable broth and add all of the remaining ingredients.
Bring the mixture to a low-boil over medium heat, then reduce the heat and simmer for 30 minutes.
Taste and add in more chili powder or cayenne pepper for a spicy kick.
Two pantry staples I *always* have on hand are Eden Foods Organic Quinoa and Eden Foods Organic Black Beans.
Together, they create a “meaty” texture and consistency to this chili that’s packed with plants!
The quinoa and black beans combined create a wonderful hearty plant-based base that’s packed with protein, iron, and fiber.
This recipe makes for a thicker stew-like chili, but if you prefer thinner soup with more broth, add in a bit more vegetable broth to thin things out.
Make this Black Bean Quinoa Chili as a hearty plant-based soup with pantry-friendly ingredients.
This is a blueprint recipe that you can add to, so feel free to throw in any other vegetables you have on hand.
Some delicious ideas are bell pepper, squash, and diced tomato.
Load up the steaming bowls with your favorite toppings.
I love almond milk yogurt, fresh cilantro, avocado, and hot sauce.
This soup is ideal for meal prep because it serves 4-6 and leftovers might taste better than the original!
If you have time, try making this in a slow cooker or increase the simmer time on the stovetop for an even richer flavor.
Enjoy!
If you make a pot of this Black Bean Quinoa Chili I’d love to hear what you think!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
Want more easy chili recipes?
Check out my Spicy Tempeh Bell Pepper Chili and “Clean out the Fridge” Vegetable Chili.
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Black Bean Quinoa Chili
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Vegan
Description
Hearty plant-based chili with black beans, quinoa, and mushrooms in a sweet tomato broth. Perfect to prep in advance and load up with toppings!
Ingredients
- 1 TBSP avocado oil
- 1 small white onion, diced
- 1/2 tsp garlic powder
- 2 15 oz. can Eden Foods Organic Black Beans, drained and rinsed
- 1 14.5 oz. can diced tomatoes
- 1 cup vegetable broth
- 2 TBSP tomato puree
- 1 cup Eden Foods Organic Quinoa, cooked
- 2 cups sliced white mushrooms
- 1 TBSP chili powder
- 1/2 tsp cayenne pepper
- Himalayan sea salt, to taste
- Black pepper, to taste
- pinch of cinnamon
For serving:
- unsweetened almond milk yogurt
- avocado
- chopped cilantro
- hot sauce
Instructions
- Heat the avocado oil in a large pot over medium heat.
- Add in the onions, mushrooms, and garlic powder and sauté until the onions are soft and translucent and the mushrooms begin to soften. Season with a pinch of Himalayan sea salt and black pepper.
- Next, add in all of the remaining ingredients and bring to a low boil over medium heat.
- Cover, reduce heat to medium low, and simmer for 25-30 minutes.
- Serve Black Bean Quinoa Chili with optional toppings– almond milk yogurt, hot sauce, avocado, and cilantro.
- Store leftovers in the fridge for up to one week and freeze for longterm storage.
Notes
Cook quinoa according to package instructions before adding to this recipe!
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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