Go Back
In a world where meals are often rushed and convenience takes precedence, finding a dish that is both nutritious and satisfying can be a challenge. Enter Fiery Black Bean and Quinoa Chili—a robust and healthy meal option that not only warms the soul but also fuels the body. This vibrant chili is packed with plant-based proteins, making it an excellent choice for anyone seeking a hearty yet wholesome dish. Whether you’re a seasoned vegetarian, a curious omnivore, or simply looking for a healthy recipe, this chili is designed to impress.

Spicy Black Bean and Quinoa Chili

Discover the deliciousness of Fiery Black Bean and Quinoa Chili, a hearty plant-based meal that offers warmth and satisfaction. Packed with protein-rich quinoa and fiber-filled black beans, this chili supports your health and the environment. With a medley of vibrant vegetables and a blend of spices like cumin and smoked paprika, it’s a delightful dish for everyone, whether you're a seasoned vegetarian or just exploring plant-based options. Elevate your meals with this nutritious and flavorful recipe!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed and drained

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 bell peppers (1 red, 1 green), diced

1 medium carrot, diced

1 can (14 oz) diced tomatoes, with juice

2 cans (15 oz each) black beans, rinsed and drained

1 can (15 oz) corn, drained

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

1/2 teaspoon black pepper

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Optional toppings: avocado, sour cream, jalapeños

Instructions
 

Prepare the quinoa: In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.

    Sauté vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, bell peppers, and carrot. Sauté for about 5-7 minutes, or until the vegetables are softened.

      Add tomatoes and spices: Stir in the diced tomatoes (with their juice), black beans, corn, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a boil.

        Simmer the chili: Once boiling, reduce heat to low, cover, and let simmer for about 20-25 minutes, stirring occasionally. This will allow the flavors to meld beautifully.

          Incorporate quinoa and lime: Stir in the cooked quinoa and lime juice, letting the chili cook for an additional 5 minutes to warm through. Taste and adjust seasoning, adding more cayenne if you like it spicier.

            Serve: Ladle the chili into bowls and garnish with fresh cilantro and any optional toppings like avocado slices, a dollop of sour cream, or jalapeños for an extra kick.

              Prep Time, Total Time, Servings: 15 mins | 50 mins | 4-6 servings