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How to Make Quinoa and Black Bean Chili - A Step-by-Step Guide

Quinoa and Black Bean Chili is the perfect dish for a cozy night in, whether you're hosting a gathering of friends or simply looking for a hearty, flavorful meal. This recipe combines the earthy flavors of quinoa and black beans with a rich, flavorful chili sauce, creating a dish that is both satisfying and nutritious. Whether you're a vegetarian, vegan, or a meat-eater looking for a flavorful meatless option, this recipe is sure to please.

Quinoa is a nutrient-dense grain that is pac...

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Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans black beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 cup frozen corn
  • ¼ cup chopped fresh cilantro

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 10
  • Yield: 10 servings

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
  • Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

    • Nutrition

    233 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 540mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 12g
    • Total Sugars: 2g
    • Protein: 12g
    • Vitamin C: 41mg
    • Calcium: 94mg
    • Iron: 5mg
    • Potassium: 828mg

    Categories

    Vegan recipes
    Vegetarian recipes
    Gluten-free recipes
    High-protein recipes
    Healthy recipes