Vegetarian Quinoa Chili with Black Beans and Kidney Beans

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

This Vegetarian Quinoa Chili with black beans and kidney beans is full of flavor, uses only whole ingredients, and guaranteed to warm you up on those cold winter days!

I’m super excited to show off my Vegetarian Quinoa Chili that I recently made! I promise you it’s going to be one of the best you have ever tasted! I have partnered with my friends at BUSH’S® Beans to make sure of it!

We are going to be using BUSH’S® Chili Beans: Kidney Beans in a Mild Chili Sauce but these aren’t the average can of beans. They are already in a mild chili sauce which brings just enough heat without being too spicy! The great taste comes from the beans being slow cooked in a mild Southwestern chili sauce made from peppers, tomatoes, and onions! YUM! All of the flavors balance out without it bringing too much heat!

I don’t know about you, but using BUSH’S Beans is the only way to make chili, am I right?

If you can’t find BUSH’S® Chili Beans: Kidney Beans in a Mild Chili Sauce, just replace them with another type of BUSH’S® Chili Beans, the chili will still taste amazing! I even threw in a can of BUSH’S Black Beans in a Mild Chili Sauce for a little something extra—think: Black Bean Quinoa Chili!

Ingredients for Vegetarian Quinoa Chili with Black Beans and Kidney Beans

Quinoa – we are going to cook the quinoa before adding to the chili

Garlic – I prefer to use cloves so you can get all of the flavors. If you aren’t a garlic fan you can use powder instead

Onion

Crushed tomatoes

Tomato sauce

Water or vegetable stock – I really like using veggie stock, it just has more flavor!

Cumin

Chili powder

BUSH’S® Kidney Beans in a Mild Chili Sauce and BUSH’S® Black Beans in a Mild Chili Sauce – and don’t drain! These beans have tons of flavor and we don’t want to lose it by draining the sauce. Again, you can be flexible here and use any of your favorite BUSH’S® Beans in chili sauce.

Corn kernels – we will be using frozen for this recipe

Salt and Pepper

How To Cook Quinoa

Just in case you are not familiar with quinoa, you will want to rinse it until the water runs clear before cooking. If you don’t it has a bitter, nutty flavor that most people do not like!

Can I Make Kidney and Black Bean Chili in the Slow Cooker?

Yes! All you do is dump all the ingredients into your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.

Toppings for Chili 

We know everyone has their favorites that they add to their chili, but here are a few options. 

• Avocado
• Sour Cream 
• Greek Yogurt
• Cheese 
• Tortilla Crunchies

Freezing Quinoa Chili 

After the chili has completely cooled, transfer to a Foodsaver bag or Ziploc bag and store flat when freezing. This also helps to save space in your freezer. 

One of my favorite things is storing in portions. This is a good idea when you need a quick meal for meal prep for taking lunches to work. Then you d

on’t have to unthaw the entire batch for just one serving. 

Feel free to make a double batch if you are needing to feed a crowd! 

This chili is giving me all the fall and winter feels. After you try it out, be sure to tag me on Instagram and let me know what you think! 

PIN ME FOR LATER!

Favorite Chili Recipes You Will Love: 

• Healthy Turkey Sweet Potato Chili Three Ways – Instant Pot, Slow Cooker, And Stovetop
• Crockpot White Chicken Chili – Healthy & Easy

More Comfort Food: 

• Crockpot Creamy Tomato Basil Chicken
• The Best Instant Pot Orange Chicken
• 5 Ingredient Crockpot Tex Mex Chicken | Easy Meal Prep Dinner Idea

Black Bean Quinoa Chili

This vegetarian Black Bean Quinoa Chili is full of flavor, uses only whole ingredients, and guaranteed to warm you up on those cold winter days!

4.34 from 3 votes

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

  

• 1.5 cups cooked quinoa
• 3 cloves garlic minced
• 1 cup diced onion
• 28 oz crushed tomatoes
• 4 oz tomato sauce
• 8 oz water or vegetable stock
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 15-ounce can BUSH’s chili kidney beans, do not drain
• 1 15-ounce can BUSH’s chili black beans, do not drain
• 1.5 cups corn kernels frozen
• Kosher salt and freshly ground black pepper

Instructions

 

Stovetop Instructions

• Cook quinoa according to package instructions; set aside.
• Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in cooked quinoa,crushed tomatoes, tomato sauce, chili powder, cumin, chili powder and 1 cup water or vegetable broth, making sure to cover most of the ingredients; season with salt and pepper, to taste.
• Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans and corn and cook until heated through, about 2 minutes.
• Serve immediately with avocado, cheese, or greek yogurt if desired.

Slow Cooker Instructions

• Add all the ingredients to your slow cooker, stir and cook on low for 4-5 hours or on high for 2-3 hours.

Tried this recipe?Let us know how it was!