Quinoa and Black Bean Chili

Name: Quinoa and Black Bean Chili
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: 1 cup uncooked quinoa, rinsed; 2 cups water; 1 tablespoon vegetable oil; 1 onion, chopped; 4 cloves garlic, chopped; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 (28 ounce) can crushed tomatoes; 2 (19 ounce) cans black beans, rinsed and drained; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 jalapeño pepper, seeded and minced; 1 tablespoon minced chipotle peppers in adobo sauce; 1 teaspoon dried oregano; salt and ground black pepper to taste; 1 cup frozen corn; 1/4 cup chopped fresh cilantro

⏱️ Ready in 1h 🥄 Prep 30 min 🔥 Cook 30 min 👥 10 servings 👁️ 10 views

Quinoa and Black Bean Chili is an impressive soup you can prepare in about 1 hour. Made with 1 cup uncooked quinoa, rinsed, 2 cups water, 1 tablespoon vegetable oil, 1 onion, chopped and 4 cloves garlic, chopped, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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🔗 Recipe adapted from AllRecipes

#Chili #Under 1 Hour

📊 At a Glance

Prep 30 min

Cook 30 min

Serves 10

Difficulty Hard

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 233

% Daily Value*

Total Fat 3.5g 4%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 540mg 23%

Total Carbohydrate 42g 15%

Dietary Fiber 11.8g 42%

Total Sugars 2.1g

Protein 11.5g 23%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring the quinoa and water to a boil in a saucepan over high heat.

Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.

Meanwhile, heat the vegetable oil in a large pot over medium heat.

Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes.

Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors.

Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeño pepper, chipotle pepper, and oregano.

Season to taste with salt and pepper.

Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, stir in the reserved quinoa and corn.

Cook to reheat the corn for 5 minutes.

Remove from the heat, and stir in the cilantro to serve.