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Black Bean Quinoa Chili

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Course: Dinner, Lunch
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 3


  • 1 red pepper (chopped)
  • 1 1/2 cups mix of onions (carrots and celery)
  • 1 Tbsp. chili spice blend
  • 3/4 cup rainbow quinoa
  • 1 1/2 cups cooked black beans
  • 1 cup diced tomatoes
  • 2 limes
  • 1 1/2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. paprika
  • 1/2 tsp. cayenne pepper (or more, to taste)
  • Kosher salt (to taste)
  • Black pepper (ground, to taste)
  • 1/2 cup fresh cilantro


  • 1/4 lb. shredded Mexican cheese blend
  • 1/2 cup Greek yogurt
  • 1/4 cup roasted pumpkin seeds
  • Tortilla chips


  • In large skillet, heat 2 Tbsp. of oil. Add bell pepper, mix of onions, carrots and celery, salt and cook, 6 to 8 minutes. Add chili spice and cook, about 1 minute.
  • Add rinsed quinoa, black beans, tomatoes and 5 cups water to the pot and season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook 25 to 30 minutes.
  • Juice 1 lime and cut the other lime into wedges for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
  • Remove chili from heat, stir in lime juice and half the cilantro. Season with salt and pepper.
  • Use Mexican cheese blend, yogurt, pumpkin seeds, lime wedges and remaining cilantro for garnishes. Serve with tortilla chips.

Kids can!

  • Rinse the quinoa and black beans.
  • Juice the lime.
  • Set the table.
  • Garnish and serve the chili.
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