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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.