There’s something heartwarming about a bowl of Quinoa and Black Bean Chili, especially when the weather starts to cool. This recipe is not just about nourishment; it’s about creating memories with your loved ones. Each spoonful bursts with a harmony of flavors – hearty quinoa, rich black beans, and a medley of spices that’ll tantalize your taste buds. It’s a perfect dish for family gatherings, cozy nights in, or any occasion that calls for comfort food with a creative twist.
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 6 |
| Skill Level | Easy |
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, seeded and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 avocado, sliced
- Fresh cilantro, chopped
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the broth is absorbed. Fluff with a fork and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
- Add the garlic, bell pepper, and jalapeño to the pot. Cook for another 5 minutes, stirring occasionally.
- Stir in the black beans, diced tomatoes, tomato sauce, and frozen corn. Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
- Once the chili is done, stir in the cooked quinoa. Mix until everything is well incorporated and heated through.
- Serve the chili in bowls, garnished with avocado slices and fresh cilantro.
Helpful Tips and Variations
- For a spicier kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Feel free to use kidney beans or pinto beans instead of black beans for a different flavor.
- If you’re short on time, you can use pre-cooked quinoa.
- This chili pairs beautifully with a simple side salad or a slice of rustic bread. A cool, refreshing beverage like lemonade or iced tea makes for a balanced meal.
Storage Instructions
Store any leftover chili in an airtight container in the refrigerator for up to 5 days. This chili also freezes well – just portion it into freezer-safe containers, and it can be stored for up to 3 months. Reheat on the stovetop or in the microwave.
We hope this Quinoa and Black Bean Chili brings warmth and joy to your table. Share your delicious creations with us using #ZynahzRecipes or tag us on Instagram at Zynahz. Your feedback is invaluable, so please leave a comment on our website at www.zynahz.com. Don’t forget to subscribe to our newsletter for the latest recipes and follow us on social media for more inspiration. Happy cooking!
