Quinoa Black Bean Chili

This is the best chili recipe I have made as of yet. High in protein, low in fat, cholesterol, and calories, and tons of flavor. And best of all, super easy to make! Just put everything in the crockpot and let it cook while you are at work! 


Quinoa and Black Bean Chili



Servings: 6-7
Calories: 153-300 per serving 
Prep Time: 15 Minutes


What you will need:


  • 2¼ cups Vegetable Broth
  • ½ cup Uncooked White Quinoa
  • 1 Cup  Black Beans (can also use 1 can black beans and omit black bean cooking; see note below)
  • 1 10oz Container of Grape Tomatoes
  • 1 Red Bell Pepper (chopped)
  • 2 Carrots (chopped)
  • 1 Yellow Onion (diced)
  • 4 Cloves Garlic (minced)
  • ½ small Chili Pepper*
  • 2 tsp Chili Powder
  • 2 tsp Salt
  • ½ tsp Mustard Powder
  • 1 tsp Garlic Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Oregano
  • 1 TBS Olive Oil
  • 3 TBS Nutritional Yeast
  • ½ cup Corn Kernels
  • 1 Avocado (cubed)*
  • Cheese of your choice for garnish (I used Daiya)*


*optional


NOTE: If you are using dried black beans and not canned, you will need to prepare them first by boiling black beans for 2 minutes and then removing from the heat and let sit for an hour. After, strain and rinse the beans.

To Prepare:


  1. Add the oil, quinoa, black beans, broth, and tomatoes to the slow cooker. Stir to combine.
  2. Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
  3. Set the crock pot to high for 3 hours or on low for 5-6 hours.
  4. Place in bowl and top with avocado, cheese, and freshly ground pepper and enjoy!

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