Cozy Quinoa and Black Bean Chili

Ready in: 40 minutes · Serves: 6 · Technique: Stovetop · Storage: 3-4 days in the fridge

Quick Answer

This heartwarming Quinoa and Black Bean Chili is a nutritious and comforting dish perfect for sharing during the festive season.

As the chilly winds start to sweep through New York City and I see leaves in hues of gold and crimson, my thoughts drift towards comforting meals that warm both body and soul. Thanksgiving and Christmas are just around the corner, and there's something wonderfully nostalgic about a cozy bowl of chili that brings people together during the festive season. This Quinoa and Black Bean Chili is exactly the hearty, nutritious dish I crave during these cooler months, and I can't wait to share it with you.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Hearty and filling, perfect for chilly days.
• Nutritious power-packed ingredients like quinoa and black beans.
• Simple and quick to prepare, making it ideal for a weeknight dinner.
• Rich in flavor with a delightful blend of spices.
• Great for meal prep; it freezes well for future meals.

Ingredients

This Quinoa and Black Bean Chili is made with wholesome ingredients that are easy to find:

Chili Base

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 2 medium carrots, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (adjust to taste)
• 1 (14.5 oz) can diced tomatoes with juices
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste

Garnishes (optional)

• Fresh cilantro, for serving
• Avocado, diced
• Lime wedges

How to Make Quinoa and Black Bean Chili (Step-by-Step)

This hearty chili is simple to make and perfect for warming up during the colder months.

Step 1: Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Once hot, toss in the diced onion and sauté until it becomes translucent, about 5 minutes. The sweet aroma of sautéing onions fills your kitchen, promising warmth ahead. Add the garlic, bell pepper, and carrots, stirring for another 3-4 minutes until the vegetables soften.

Step 2: Spice It Up

Sprinkle in the ground cumin, smoked paprika, and chili powder, mixing well. The spices will release a fragrant bouquet that dances through the air, inviting a few taste tests along the way!

Step 3: Add the Base

Pour in the diced tomatoes with their juices, the black beans, and the rinsed quinoa. Stir to combine everything beautifully. It's a vibrant mixture-deep red from tomatoes mingling with the rich black of the beans and the golden hue of quinoa.

Step 4: Simmer

Add the vegetable broth, bringing the mixture to a rolling boil. Once boiling, reduce the heat and allow the chili to simmer, uncovered, for about 20-25 minutes, or until the quinoa is fluffy and has absorbed most of the liquid. The bubbling sound is almost musical, and I love peeking in to see the colorful ingredients melding together.

Step 5: Season and Serve

Taste the chili, then season with salt and pepper as needed. Serve hot, garnished with fresh cilantro, diced avocado, and a squeeze of lime for an extra zing. You might just catch the delightful scent of the fresh herbs wafting through your kitchen as you serve this soul-soothing dish.

Common Mistakes to Avoid

• Skipping the Rinsing of Quinoa: Always rinse quinoa under cold water to remove its natural bitterness, ensuring a delicious end result.
• Overcrowding the Pot: Sauté the vegetables in stages if your pot is too small; this helps them cook evenly.
• Neglecting to Taste as You Go: Sample the chili as it simmers to adjust flavors; every batch can be slightly different.

Tips and Tricks for Success

• Feel free to adjust the spice level by adding more or less chili powder.
• You can add other vegetables like corn or zucchini for extra texture and flavor.
• This chili can easily be made a day in advance; the flavors deepen beautifully overnight.

Variations

• Use different types of beans such as kidney or pinto beans.
• Substitute quinoa with brown rice or farro for a different texture.
• Add sweet potatoes for a hint of sweetness and extra nutrition.
• Incorporate diced jalapeños for an added kick.

How to Serve

• Garnish with fresh cilantro and diced avocado for a refreshing touch.
• Serve with lime wedges for a zesty finish.
• Pair with crusty bread or tortilla chips for a heartier meal.
• Offer sour cream or Greek yogurt on the side as a creamy complement.

Make Ahead and Storage

• Make Ahead: This chili can easily be made a day in advance; the flavors deepen beautifully overnight.
• Storage: Store any leftovers in an airtight container in the fridge for 3-4 days.
• Reheating: Reheat gently on the stove for a satisfying lunch or dinner on a busy day.
• Freezing: Portion into freezer-safe containers, and it will keep for up to 3 months.

Recipe Notes / What I Learned

Crafting this Quinoa and Black Bean Chili reminded me of the sheer joy found in preparing a meal that nurtures both the body and spirit. It's the type of dish that can bring loved ones around the dinner table, creating memorable moments during the holiday season.

Yield and Serving Size

Yield: 6 servings · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 10g protein · 40g carbs · 6g fat

Recipe by:

Elena SMITH

Cozy Quinoa and Black Bean Chili

This heartwarming Quinoa and Black Bean Chili is a nutritious and comforting dish perfect for sharing during the festive season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Group: Chili Base

• 1 Tbsp. olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 any color bell pepper, diced
• 2 medium carrots, diced
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. chili powder adjust to taste
• 1 14.5 oz can diced tomatoes with juices
• 1 15 oz can black beans, drained and rinsed
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste

Method

 

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic, bell pepper, and carrots, stirring for another 3–4 minutes until vegetables soften.
2. Sprinkle in the ground cumin, smoked paprika, and chili powder, mixing well.
3. Pour in the diced tomatoes with their juices, the black beans, and the rinsed quinoa. Stir to combine.
4. Add the vegetable broth, bring to a boil, then reduce heat and simmer uncovered for about 20-25 minutes, or until quinoa is fluffy and has absorbed most of the liquid.
5. Taste the chili and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro, diced avocado, and a squeeze of lime.

Notes

This chili can easily be made a day in advance; the flavors deepen beautifully overnight.

FAQs