Quinoa and Black Bean Chili

Quinoa and Black Bean Chili


Quinoa and Black Bean Chili

Print Recipe

Prep time


Total time





Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too!

  • Ingredients
  • Directions


large onion, chopped

1 tbsp.

chili powder

2 cans (15.5 oz. each)

GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained and rinsed


large green pepper, seeded and diced


large red pepper, seeded and diced

1 can (15.25 oz.)

GOYA® Golden Corn, drained and rinsed

Fresh cilantro, chopped


Kitchen View

Step 1

In a medium pot, bring quinoa, 1½ cups water and 1 tbsp. of olive oil to a boil. Reduce heat, cover and let simmer for 20 minutes, until water is absorbed and quinoa is tender. Set aside.

Step 2

Meanwhile, in a large pot, heat the remaining 1 tbsp. of olive oil on medium-high heat. Add onion and garlic, and cook until translucent, about 5 minutes. Add chili powder, cumin and oregano, and stir for about 1 minute. Stir in tomato sauce, black beans, green and red peppers, chipotle peppers and 1 cup water. Bring to a boil; then reduce heat, cover and simmer for 20 minutes.

Step 3

After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro.

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40

Recipe Reviews

Malka Gonzalez

After a few months being Vegetarian the winter has arrived to my city and I started craving some warm and comforting chili.. This recipe is my favorite Vegetarian chili so far, I omitted the chipotle and doubled the green bell pepper cause it was all I had on hand. The chili tasted yummilicious, very filling and satisfied my craving.

View All (5)

Kitchen View