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One-Pot Quinoa and Black Bean Chili Recipe

One-Pot Quinoa and Black Bean Chili Recipe
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★★★★★

4.7 from 29 reviews

A hearty and flavorful One-Pot Quinoa and Black Bean Chili that’s easy to prepare and perfect for a nutritious weeknight dinner. Packed with protein-rich quinoa and black beans, seasoned with smoky spices, and finished with fresh lime and cilantro, this chili is a comforting and wholesome vegetarian meal.

Ingredients

Scale

Main Ingredients

  • 1 cup quinoa (rinsed)
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 can (15 oz) diced tomatoes
  • 2 ½ cups vegetable broth
  • 1 small onion (diced)
  • 1 bell pepper (diced)
  • 1 jalapeño (minced, optional for heat)
  • 3 cloves garlic (minced)

Spices & Seasonings

  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • Juice of 1 lime
  • ¼ cup fresh cilantro (chopped, for garnish)

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and jalapeño if using. Sauté for about 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
  2. Add the Spices: Sprinkle in cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables with the spices, allowing them to toast for about 30 seconds to enhance flavor.
  3. Combine the Ingredients: Pour in the vegetable broth, diced tomatoes, black beans, and rinsed quinoa. Stir everything together and bring the mixture to a boil over medium-high heat.
  4. Simmer to Perfection: Reduce the heat to low and let the chili simmer uncovered for about 20 minutes, or until the quinoa is fully cooked, and the chili has thickened. Stir occasionally to prevent sticking and ensure even cooking.
  5. Finish and Serve: Remove the pot from heat and stir in the fresh lime juice to brighten the flavors. Ladle the chili into bowls, garnish with fresh cilantro, and serve hot with your favorite toppings such as avocado, cheese, or sour cream if desired.

Notes

  • Rinsing quinoa before cooking helps remove its natural bitter coating called saponin.
  • Adjust the amount of jalapeño or omit it entirely to control the heat level.
  • This chili can be made gluten-free by ensuring the vegetable broth is gluten-free.
  • Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
  • For added protein, top with shredded cheese or a dollop of Greek yogurt (not vegan).

Nutrition

Keywords: quinoa chili, black bean chili, one-pot meal, vegetarian chili, healthy chili, easy dinner, gluten-free chili, plant-based protein

Find it online: https://yumwithmia.com/one-pot-quinoa-and-black-bean-chili-recipe/