Black bean and quinoa vegetarian chilli

A hearty plant-based chilli in which quinoa takes the place of meat alongside the black beans. Spicy, comforting and high in protein, it is a complete, budget-friendly dinner that pleases everyone.

Prep: 15 min  |  Cook: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 333 kcal · 16 g protein · 59 g carbohydrate · 3 g fat

Ingredients

• 2 tins of black beans
• 100 g quinoa
• 1 tin of sweetcorn
• 2 tins of chopped tomatoes
• 1 onion
• 1 tbsp cumin
• 1 tsp paprika

Method

1. Fry the onion with the cumin and paprika.
2. Add the tomatoes, beans, sweetcorn and quinoa.
3. Top up with a little water and simmer for 25 minutes.
4. Serve with rice or avocado.

Nutritional benefits

Black beans and quinoa combine complementary plant proteins with plenty of fibre, for a very filling, 100% plant-based chilli. The spices add flavour without calories, and the tomatoes provide lycopene. A complete, budget-friendly dish that is ideal for batch cooking.

Variations and substitutions

• With kidney or pinto beans.
• Spicier: chilli, chipotle.
• With diced sweet potato.
• As a filling for tacos or baked potatoes.

Storage and make-ahead

Even better reheated; keeps for 4 days and can be frozen. Excellent for batch cooking.

💡 Good to know

Let the quinoa cook directly in the chilli: it absorbs the flavours and thickens the dish naturally.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: black beans · quinoa · sweetcorn · tomatoes · onion.

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