Black Bean Quinoa Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 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
Description
Black Bean Quinoa Chili combines nutrient-rich black beans and uncooked quinoa simmered together in tomato sauce and diced tomatoes flavored with chili powder, cumin, oregano, and paprika. The base starts with sautéed onion, bell pepper, jalapeños, and garlic that establishes depth and a balance of mild heat and aromatic spices. The quinoa cooks in the simmering liquid, adding a tender grain component that thickens the chili.
The chili has a thick, stew-like texture with tender beans and quinoa pieces. The diced vegetables maintain some body, providing freshness alongside the rich tomato base. Adjusting the vegetable broth controls thickness and seasoning to taste before serving allows preference for spice and consistency.
This chili can be served topped with jalapeños, fresh cilantro, pico de gallo, sour cream, cheese, or corn chips depending on taste. It makes a filling meal suitable for cool days or any time a vegetable and legume-rich dish is desired. Leftovers reheat well and flavor deepens over time.
Try adding unsweetened cocoa powder for a subtle depth if desired. Cooking times may vary with stovetop heat and quantity. Additional mix-ins like corn or kidney beans can be added for extra texture. Nutrition depends on toppings used.
Ingredients
- 1 tsp olive oil
- 1 yellow onion diced, small
- 1 red bell pepper diced, medium
- 2 jalapeños , diced
- 2-3 cloves garlic peeled, smashed, and minced, fresh
- 1 TBSP chili powder
- 1 TBSP cumin ground
- ½ tsp oregano dried
- 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 tomato sauce one can, plain
- 14 oz diced tomatoes one can) add whole thing, petite
- ½-1 cup vegetable broth
- ⅓ cup quinoa uncooked
TASTY TOPPING OPTIONS
- jalapeno pepper sliced
- cilantro chopped, fresh
- Pico de Gallo
- sour cream (vegan or regular)
- cheese vegan or regular, grated
- 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
- Adding ½ tsp unsweetened cocoa powder enhances depth of flavor without overpowering the chili.
- Adjust cooking time to ensure quinoa is tender and chili thickened to desired consistency.
- Try adding extra vegetables or beans like corn or kidney beans to increase chunkiness and variety.
- Use toppings such as sliced jalapeños, cilantro, pico de gallo, sour cream, cheese, or corn chips for customizing servings.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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