Soups and stews · 30 min
Quinoa Black Bean Chili with Parmesan-Date Kale Salad & Dijon Dressing
- 30 min
- 2–6 servings
- 696 kcal / serving
A comforting bowl of quinoa-chili paired with a bright kale salad dressed with Dijon and yogurt. The mix of creamy beans, crunchy quinoa, and tangy greens makes weeknights easy to pull together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- 1 (14.5 oz) candiced tomatoes
- ½ cupfrozen corn
- 1 clovegarlic
- ½ bunchkale
- ⅛ cupmedjool dates, pitted
- 1 ozParmesan cheese
- ½ cupplain Greek yogurt
- ⅛ cuppumpkin seeds
- ½ cupquinoa
- ½ mediumyellow onion
- yellow onions
From the pantry: apple cider vinegar, black pepper, chili powder, Dijon mustard, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ bunchkale
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- 1 ozParmesan cheese
- ½ cupplain Greek yogurt
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 1 (15 oz) canblack beans
- 1 (14.5 oz) candiced tomatoes
- ⅛ cupmedjool dates, pitted
- ⅛ cuppumpkin seeds
- ½ cupquinoa
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| medjool dates, pitted | ⅛ cup | ¼ cup | ⅓ cup |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| pumpkin seeds | ⅛ cup | ¼ cup | ⅓ cup |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and drain the black beans and set them aside.
- Warm a medium saucepan over medium heat, then swirl in a little oil to coat the bottom.
- Dice the onion and mince the garlic, adding them to the heated pan and cooking until the onion softens, about 2 minutes.
- Stir in the beans, corn, tomatoes, quinoa, water, chili powder, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 20 minutes.
- Meanwhile, whisk together oil, vinegar, Dijon, salt, and pepper in a bowl to make the dressing.
- Rinse and dry the kale, remove the stems, and tear or chop into bite-sized pieces. Toss the kale with the dressing to coat lightly.
- Dice the dates and add them along with the pumpkin seeds to the kale; toss to combine.
- Grate or shave the Parmesan and fold it into the kale salad just before serving, then plate the chili and top with a dollop of yogurt.
Two tips
- Prep the kale and dressing while the chili simmers for a quicker finish.
- Swap Parmesan with feta if you prefer a sharper tang, or use any pantry seed you have on hand.
Nutrition per serving
- Calories
- 696 kcal
- Protein
- 35 g
- Carbs
- 97 g
- Fat
- 22 g
- Fiber
- 25 g
- Sodium
- 564 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.