Black Bean Quinoa Chili Recipe

When life gives you beans and a craving for something hearty, I whip up this soul-warming quinoa chili—it’s the ultimate cozy meal to spice up your evening!

My Black Bean Quinoa Chili is an invigorating union of black beans, quinoa, and vegetables—not just any vegetables, but flavorful and good-for-you ones like bell peppers, onions, and tomatoes. They provide the kind of nutritious, warming comfort food I want to have on a wintry night.

Believe me, you could not guess that quinoa and black beans are packed with protein. The combination of the two contains the same amount of protein as the equivalent weight of steak.

And it tastes so much better!

Ingredients

• Black Beans: Rich in protein and fiber, adding heartiness.
• Quinoa: Complete protein source, high in essential amino acids.
• Red Bell Pepper: Vibrant color, packed with vitamin C.
• Chili Powder: Adds heat and depth, boosting metabolism.
• Olive Oil: Healthy fat, enhances flavor and texture.
• Cilantro: Freshens dish with a unique citrusy aroma.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn kernels, drained
• 1 cup quinoa, rinsed
• 2 (15-ounce) cans diced tomatoes with green chilies
• 3 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

How to Make this

1. In a large pot over medium heat, warm the olive oil. Toss in the onion, which should be chopped, and let it sauté for about 5 minutes. The onion will become translucent and will really allow a nice aroma to start wafting through your kitchen.

2. In a pan, add minced garlic, along with the diced red and green bell peppers, and sauté for an additional 3 minutes until the peppers start to soften.

3. Combine the ground cumin, chili powder, smoked paprika, and cayenne pepper in the mix, and continue to sauté for about 1 minute, until the spices are fragrant.

4. Include the black beans, kidney beans, corn, and rinsed quinoa in the pot. Mix well.

5. Add the diced tomatoes with green chilies and vegetable broth. Stir to combine all ingredients.

6. Sprinkle with salt and black pepper, according to your taste. Adjust to your liking.

7. Make the mixture boil, then turn the heat low. Cover the pot, and let it simmer for about 25-30 minutes, or until the chili is thick and the quinoa is cooked.

8. Mix the lime juice and chopped fresh cilantro together in the dish, ensuring these final touches are well incorporated.

9. Sample the chili and, if necessary, recalibrate the seasoning. If the chili has veered too far toward thickness, rein it back in with a little more vegetable broth, and do so until you’ve achieved the desired consistency.

10. Serve the chili in bowls, hot, and if you desire, garnish with extra cilantro. Have a good meal!

Equipment Needed

1. Large pot
2. Medium-sized pan
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Can opener
9. Colander (for rinsing beans and quinoa)
10. Mixing bowl
11. Ladle (for serving)

FAQ

• Can I make this chili in advance?Indeed, this chili can be prepared in advance and really tastes even better the following day, as the flavors keep on developing.
• Is this recipe spicy?The chili has a moderate spice level from the chili powder and cayenne pepper, but you can adjust these to your taste.
• Can I use other types of beans?You can use any beans you like in place of those called for in the recipes, from pinto beans to chickpeas.
• Do I have to use quinoa?Protein and texture are provided by quinoa, but other grains—like bulgur—can stand in for it, or you can simply leave it out for a low-carb version.
• How long does it take to cook?This chili requires roughly 10 minutes of prep time and between 30 to 40 minutes of cooking time.
• Can I freeze leftovers?Indeed, this chili has good freezing properties. It can be kept in tight-sealing containers for as long as 3 months.
• What toppings go well with this chili?Topping that appear frequently are avocado, shredded cheese, sour cream, and extra cilantro.

Black Bean Quinoa Chili Recipe Substitutions and Variations

1 tablespoon olive oil – substitute with vegetable oil or coconut oil
1 medium onion, chopped (substitute:
1/2 cup shallots or
1/2 cup leeks, chopped)
2 cloves of garlic, minced; substitute with 1/4 teaspoon of garlic powder.
1 red bell pepper, diced – substitute with yellow or orange bell pepper.
Substitute bulgur or farro for 1 cup quinoa, rinsed.

Pro Tips

1. Build Deeper Flavor Before adding the onion, consider browning it slightly for extra flavor. You can also let the garlic cook in the oil for 30 seconds before adding the onion to infuse the oil with its flavor.

2. Toast the Spices When adding the ground cumin, chili powder, smoked paprika, and cayenne pepper, allow them to toast a bit by stirring frequently for about 1-2 minutes. This enhances their flavors and adds depth to the dish.

3. Rinse Quinoa Thoroughly Make sure to rinse the quinoa under cold water before adding it to the pot. This helps remove its natural coating, called saponin, which can make it taste bitter or soapy.

4. Layer Your Seasoning When cooking, season lightly at multiple stages, adding a pinch of salt with the onions, the spices, and again when adding the beans and broth. This layering helps enhance each component’s flavor.

5. Garnish Creativity Beyond cilantro, consider adding additional toppings for texture and flavor, like avocado slices, a dollop of sour cream or Greek yogurt, shredded cheese, or crushed tortilla chips for a more finished dish.