For a richer flavor, consider using vegetable broth instead of water to cook the quinoa. Adjust the amount of jalapeño and chipotle peppers to control the level of spiciness. A dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese (cheddar, Monterey Jack, or pepper jack), or a squeeze of lime juice makes excellent toppings.
Quinoa and Black Bean Chili
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING10 People
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VIEWS1.4K
A vibrant and hearty vegetarian chili featuring fluffy quinoa and protein-packed black beans, simmered in a rich, smoky tomato broth with a medley of fresh vegetables. This flavorful dish is perfect for a cozy weeknight meal or a satisfying potluck offering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Fiber12 g
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Protein12 g
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Saturated Fat1 g
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Sodium540 mg
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Sugar2 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, bring water and rinsed quinoa to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is fully absorbed, approximately 15-20 minutes. Fluff with a fork and set aside.
02 Step
Recipe View While the quinoa cooks, heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the chopped garlic, chili powder, and ground cumin; cook for 1 minute, until fragrant. Be careful not to burn the garlic.
03 Step
Recipe View Stir in the rinsed and drained black beans, crushed tomatoes, chopped green and red bell peppers, chopped zucchini, minced jalapeño pepper, minced chipotle peppers in adobo sauce, and dried oregano. Season generously with salt and freshly ground black pepper to taste. Increase the heat to high and bring the mixture to a simmer, then reduce the heat to medium-low, cover, and simmer for 20 minutes, allowing the flavors to meld.
04 Step
Recipe View Stir in the cooked quinoa and frozen corn. Cook until the corn is heated through, about 5 minutes. Remove the pot from the heat and stir in the chopped fresh cilantro. Serve hot.
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RECIPE REVIEWS
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Please Rate
Euna Howell
Jan 14, 2025The chipotle pepper adds such a wonderful smoky flavor. I used two jalapeños because we like it spicy!
Alvah Armstrong
Dec 20, 2023This recipe is amazing! So easy to make and incredibly flavorful. My family loved it!
Hillard Ziemann
Sep 22, 2023I've made this chili several times now, and it's always a hit. I usually add a can of diced tomatoes for extra texture.
Jaylen Mante
May 25, 2023I didn't have zucchini on hand, so I substituted with some chopped sweet potato. It was delicious!
Alexis Connelly
May 8, 2023The quinoa adds a really nice texture to the chili. It's a great way to make it more filling and nutritious.
King Ryan
Mar 31, 2023I accidentally added the cilantro *during* cooking, and it still tasted fine! So it's a pretty foolproof recipe, even for beginners.
Ena Von
Nov 5, 2022This is my go-to chili recipe now. It's healthy, delicious, and perfect for a cold evening.
Casimir Kihn
Dec 8, 2021A little too spicy for my taste but delicious. Next time I will reduce the amount of jalapeno peppers.