One-Pot Quinoa and Black Bean Chili
This one-pot quinoa and black bean chili is a quick, nutritious, and satisfying meal perfect for weeknights. Loaded with plant-based protein, fiber, and bold spices, it’s an easy-to-make dish that’s vegan, gluten-free, and meal-prep friendly.Ready in just 40 minutes, this hearty chili is the ultimate comfort food with a wholesome twist. Serve with your favorite toppings and enjoy a delicious, warming bowl of goodness!
Ingredients
Chili Base:
- 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
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 jalapeño minced (optional for heat)
Flavor Boosters:
- 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
Step 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.
Step 2: Add the Spices
- Sprinkle in cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the vegetables in the spices, allowing them to toast for about 30 seconds.
Step 3: Combine the Ingredients
- Pour in the vegetable broth, diced tomatoes, black beans, and quinoa. Stir everything together and bring the mixture to a boil.
Step 4: Simmer to Perfection
- Reduce the heat to low and let the chili simmer for about 20 minutes, or until the quinoa is fully cooked and the chili has thickened. Stir occasionally to prevent sticking.
Step 5: Finish and Serve
- Remove from heat and stir in the fresh lime juice. Ladle the chili into bowls and garnish with fresh cilantro. Serve hot with your favorite toppings.