Black Bean Quinoa Chili

Recipe by Eat Healthy Eat Happy


  • 1 c uncooked Village Harvest quinoa
  • 2 Tbs olive oil
  • 3 tsp chili powder
  • 2½ tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp chipotle seasoning
  • 1 medium or large sweet potato, diced small
  • 1 large yellow or white onion
  • 1 large red bell pepper
  • 5 cloves garlic, peeled and chopped
  • 3 c water
  • 1 15 oz. can (about 2 c) pumpkin puree
  • 1 6 oz. can salt-free tomato paste
  • 1 Tbs agave or maple syrup
  • ½ tsp salt
  • 2 Tbs lemon juice
  • ¼ c red cooking wine
  • about 3 c (2 cans, rinsed and drained) black beans


Quick Notes
Nutritional Analysis Per Serving (165g): Calories 293, Fat 4.5g, Cholesterol 0mg, Sodium 28mg, Carbohydrate 50.7g, Fiber 10.1g, Protein 13.9g


  1. Cook the quinoa according to Village Harvest package instructions. Chop the veggies.
  2. Add the olive oil to a large, lidded saucepan and raise the heat to medium low. Add the chili powder, paprika, cumin and chipotle and let them bloom in the oil 2-3 minutes. Splash a little water in to deglaze if the spices look dry.
  3. Raise the heat to medium and add the diced potato. Saute 5 mins. Add the onion and pepper and saute 2-3 minutes. Add the garlic and a splash of water to deglaze, and saute another 2-3 minutes. Add the cooked quinoa and saute about 5 minutes.
  4. Stir in the 3 c water and all the remaining ingredients. Put a lid on the pan, lower the heat to a simmer and let everything cook through about 10 minutes, stirring occasionally.

Preparation time: 10 minute(s)
Cooking time: 35 minute(s)

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