Vegetarian Black Bean Chili
User Reviews
5
Vegetarian Black Bean Chili
Description
Vegetarian Black Bean Chili combines diced onions, bell pepper, and jalapeño slowly cooked with chili powder and cumin to develop flavor. Crushed tomatoes, black beans, and quinoa are added with water, simmered covered until the quinoa is tender and the chili thickens. The method results in a chili that carries the brightness of tomatoes with hearty beans and the subtle texture of quinoa throughout.
The chili offers a balanced flavor profile with warm spices and a touch of heat from jalapeño, complemented by the earthiness of black beans and the mild bite of cooked quinoa. The long simmer melds the ingredients into a consistent, thick stew-like chili perfect for colder days or filling meals.
It can be served warm topped with optional ingredients like Greek yogurt, shredded cheddar, avocado, cilantro, or red onion to add creaminess, sharpness, freshness, or texture. Leftovers store well for reheating, making it convenient for meal planning or quick lunches.
Using a glass container for leftovers is recommended to avoid staining from the tomato base. Adjust seasoning after cooking to taste for salt and pepper.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 bell pepper seeded and diced
- 1 small jalapeño seeded and minced
- 2 tablespoons chili powder
- 1 teaspoon cumin ground
- salt to taste
- black pepper to taste
- 2 (28-ounce) cans crushed tomatoes
- 2 (14.5 ounce) cans black beans , drained and rinsed
- ½ cup quinoa rinsed
- 2 cups water
Optional toppings:
- Greek yogurt
- cilantro
- red onions chopped
- avocado diced
- cheddar cheese shredded
Instructions
- In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion, bell pepper and jalapeño and cook for 5-7 minutes, or until the vegetables have softened and the onion is translucent.
- Add the chili powder, cumin and a pinch of salt and pepper and cook 1-2 minutes or until the spices begin to toast and smell fragrant.
- Add the tomatoes, black beans, quinoa and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20-25 minutes or until the quinoa is tender and the chili has thickened.
- Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.
Notes
- Store leftover chili in glass containers to avoid staining from acidic tomatoes.
- Customize toppings such as Greek yogurt, avocado, or shredded cheese to vary flavors and textures.
- Adjust salt and pepper after cooking to suit personal taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 840mg | 35% |
| Potassium | 1057mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 1513IU | 30% |
| Vitamin C | 43mg | 48% |
| Calcium | 124mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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