Description
A hearty, protein-packed, and flavorful chili made in one pot with quinoa, black beans, and spices. Perfect for a quick, healthy, and satisfying meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: avocado, cilantro, lime wedges, vegan sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper and sauté for 5 minutes until softened.
- Add garlic and cook for another 1 minute until fragrant.
- Stir in quinoa, black beans, kidney beans, diced tomatoes, and vegetable broth.
- Add chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the quinoa is fully cooked and the chili has thickened.
- Remove from heat, stir in lime juice, and adjust seasoning if needed.
- Serve hot with your choice of toppings.
Notes
- You can add corn or other vegetables for added flavor and texture.
- This chili freezes well and makes excellent leftovers.
- Adjust spice levels by adding more chili powder or a dash of cayenne.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg