Black Bean Quinoa Chili
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
214 kcal
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Course
Main Course
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Cuisine
American, Vegetarian
Black Bean Quinoa Chili
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This cozy vegetarian Black Bean Quinoa Chili is full of flavor! It's a total one pot wonder with both stove top and slow cooker instructions.
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Ingredients
- 1 tsp olive oil
- 1 small yellow onion , diced
- 1 medium red bell pepper , diced
- 2 jalapeños , diced
- 2-3 cloves fresh garlic , peeled, smashed, and minced
- 1 TBSP chili powder
- 1 TBSP ground cumin
- ½ tsp dried oregano
- ½ tsp paprika (regular or smoked)
- 1 tsp salt , plus extra to taste
- ½ tsp black pepper
- 2 cans black beans (15 oz each) drained and rinsed
- 15 oz plain tomato sauce (one can)
- 14 oz petite diced tomatoes (one can) add whole thing
- ½-1 cup vegetable broth
- ⅓ cup uncooked quinoa
TASTY TOPPING OPTIONS
- Sliced jalapeño peppers
- chopped fresh cilantro
- Pico de Gallo
- sour cream (vegan or regular)
- grated cheese (vegan or regular)
- corn chips
Instructions
STOVE TOP INSTRUCTIONS
- Measure out ingredients and dice veggies. For less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing.
- In a large pot, heat 1 tsp oil and sauté onion and peppers until tender.
- Add garlic and spices and sauté for another minute.
- Drain and rinse black beans then add beans, tomato sauce, diced tomatoes (liquid and all), uncooked quinoa, and vegetable broth. Start with just 1/2 cup vegetable broth as you can always add extra later if desired.
- Reduce heat to simmer and cook, covered, for 20-25 minutes, stirring once or twice if needed. If you have extra time and would like to cook on low for even longer, go for it!
- Taste and season with any additional spices desired. Extra mix ins like corn or kidney beans are also awesome here if you'd like your chili even chunkier. Have fun with it!
- All that's left to do is portion into bowls, pile on your choice of toppings from the list above, and enjoy! Leftover chili reheats like a dream the next day if you end up with extra.
SLOW COOKER INSTRUCTIONS
- Add all the chili ingredients to your slow cooker and stir it up. Start with just 1/2 cup vegetable broth as you can always add extra later if desired.
- Seal slow cooker lid and cook on high for approx. 2.5-3 hours or on low for 5-6 hours. Keep an eye on it towards the last hour or so to see if you need a little extra broth.
- Taste and season with any additional spices desired. Extra mix ins like corn or kidney beans are also awesome here if you'd like your chili even chunkier. Portion into bowls, add your favorite toppings, and enjoy!
Notes
- Cook times will vary based on method chosen.
- If you're like me and love a bit of unsweetened cocoa powder in your chili (I tried it once years ago and can't make chili without it - so good) feel free to add 1/2 tsp of cocoa powder plus any extra to taste. Delish!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.003g
Sodium
916mg
(38%)
Potassium
890mg
(25%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
1663IU
(33%)
Vitamin C
44mg
(49%)
Calcium
85mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Sodium | 916mg | 38% |
| Potassium | 890mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 1663IU | 33% |
| Vitamin C | 44mg | 49% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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