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Quinoa and Black Bean Chili from 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!"
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40 m servings 126 cals
Original recipe yields 6 servings

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  • Prep

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  1. In a medium pot, bring quinoa, 1 1/2 cups water and 1/2 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.
  2. Meanwhile, in a large pot, heat remaining 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.
  3. After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro sprigs.

Nutrition Facts

Per Serving: 126 calories; 2 g fat; 22.7 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 17 mg sodium. Full nutrition

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Read all reviews 3
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Has good flavor as written, would recommend adding salt to individual portions as needed. I am not a vegetarian but thought I would try a meatless option. It's very thick but tasty.I served with...

Delish! I used half the amount of quinoa and added a pound of ground beef. I subbed a can of chili beans for one of the black beans, frozen corn (which I simmered the whole time), and added a ...

I thought this was amazing and have made it several times since. I did need to add extra liquid to the quinoa, I thought the instructions were a little short on the liquid. I have also added c...