Description
This Black Bean and Quinoa Chili is a hearty, protein-packed meal that’s perfect for cold nights or meal prep. The combination of black beans, quinoa, and bold spices creates a rich, flavorful chili that’s both comforting and nutritious. Vegan and gluten-free, this chili is easy to make, incredibly filling, and sure to become a go-to recipe for any occasion.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup quinoa, rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and bell pepper. Cook for 5-7 minutes, until softened.
- Cook the quinoa: Stir in the quinoa and cook for 1-2 minutes to toast it lightly.
- Add the liquids and spices: Pour in the diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and bring to a boil.
- Simmer the chili: Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the quinoa is cooked and the chili has thickened.
- Add the beans and corn: Stir in the black beans and corn, and cook for an additional 5-7 minutes until everything is heated through.
- Taste and adjust seasoning: Taste the chili and adjust the seasonings if needed, adding more salt, pepper, or spices to suit your preference.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro. Serve with lime wedges for extra flavor.
- Enjoy: Pair with crusty bread, avocado, or tortilla chips for a complete meal.
