Description
This Black Bean Quinoa Chili is a hearty, comforting, and flavorful vegan dish perfect for a cozy meal. You will love the rich texture and depth of flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable broth
- 1 cup cooked quinoa
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and red bell pepper. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Add the rinsed black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth to the pot. Stir well to combine.
- Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for at least 20 minutes, allowing the flavors to meld.
- Stir in the cooked quinoa. Cook for another 5 minutes, uncovered, until the chili has thickened slightly.
- Season with salt and black pepper to your liking.
- Serve hot and enjoy your comforting chili!
Notes
- For extra depth, add 1 teaspoon of smoked paprika.
- If you prefer a thicker chili, simmer it uncovered for a longer period.
- Garnish with fresh cilantro, avocado, or a dollop of vegan sour cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American/Mexican Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg