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Black Bean Quinoa Chili

You know that feeling when you’re craving something warm, hearty, and a little bit healthy, but still totally comforting? That’s exactly what this Black Bean Quinoa Chili hits right on the nose. I remember the first time I made this, I was looking for a chili that didn’t need hours of slow simmering, and honestly, I was a bit skeptical about quinoa joining the bean party. But oh, the way those tiny grains soak up all the smoky, spicy goodness—it’s like a little flavor explosion with every bite. Plus, it’s packed with protein and fiber, making it a guilt-free fix. Trust me, once you smell those spices and see the deep red-orange hues bubbling away, you’ll want to dive straight in (and maybe grab a big bowl to yourself!).

Quick Facts

Yield: Serves 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 bell pepper, diced (any color you like)
1 jalapeño, seeded and minced (optional, for heat)
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp dried oregano
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
½ cup quinoa, rinsed
2 cups vegetable broth (or chicken broth)
Salt and pepper, to taste

How I Make It

Step 1:

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Toss in the diced onion, bell pepper, and jalapeño if you’re using it. Cook until the veggies soften—about 5 minutes—and your kitchen starts smelling like something amazing is about to happen.

Step 2:

Add the minced garlic, cumin, smoked paprika, chili powder, and oregano. Stir everything so the spices coat those softened veggies—this step really brings out the flavors. Let it cook for about 1 minute until fragrant.

Step 3:

Pour in the canned diced tomatoes, black beans, rinsed quinoa, and vegetable broth. Give it all a good stir to mix everything evenly. Turn the heat up to high to bring it to a boil, then reduce heat to low to let it simmer.

Step 4:

Cover the pot and simmer gently for about 20-25 minutes, until the quinoa is tender and has puffed up nicely. If it looks too thick, feel free to add a splash more broth or water (don’t worry, this chili loves a bit of extra liquid).

Step 5:

Give the chili a taste and season with salt and pepper as needed. This is the moment to adjust the heat if you want more kick—throw in a pinch of cayenne or a dash of hot sauce.

Step 6:

Turn off the heat and let it rest for about 5 minutes before serving. This little pause lets the flavors meld beautifully. Grab your favorite bowl and get ready to cozy up!

Variations & Tips

Add corn or diced zucchini for extra veggies and texture.
Swap black beans for pinto or kidney beans if preferred.
For a smoky twist, stir in a splash of liquid smoke or chipotle powder.
Use cooked quinoa instead of rinsed dry quinoa to speed up cooking.
If you like it creamier, stir in a dollop of sour cream or Greek yogurt when serving.
Double the batch and freeze leftovers in individual portions for quick future meals.

How I Like to Serve It

I love topping this chili with fresh cilantro, a squeeze of lime, and a handful of shredded cheese melting right on top. This makes it perfect for chilly weeknights or game day gatherings. Pair it with crunchy tortilla chips or a crusty piece of cornbread, and you’re golden.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

Closing: Whether you’re short on time or looking for something nourishing and satisfying, this Black Bean Quinoa Chili is a chili night game-changer you’ll want to keep in your rotation.

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