Vegetarian Black Bean Chili
Hearty and filling, this black bean chili with quinoa is a meatless wonder! This bean chili is delicious and full of flavor!
Servings 8 servings
Calories 244kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 bell pepper seeded and diced
- 1 small jalapeño seeded and minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 (28-ounce) cans crushed tomatoes
- 2 (14.5 ounce) cans black beans , drained and rinsed
- ½ cup quinoa rinsed
- 2 cups water
Optional toppings:
- Greek yogurt
- Cilantro
- Red onions chopped
- Avocado diced
- shredded cheddar cheese
Instructions
- In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion, bell pepper and jalapeño and cook for 5-7 minutes, or until the vegetables have softened and the onion is translucent.
- Add the chili powder, cumin and a pinch of salt and pepper and cook 1-2 minutes or until the spices begin to toast and smell fragrant.
- Add the tomatoes, black beans, quinoa and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20-25 minutes or until the quinoa is tender and the chili has thickened.
- Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.
Notes
Tip: Store any leftover chili in a glass container to avoid the tomato staining a plastic container.
Nutrition
Calories: 244kcal | Carbohydrates: 42g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 840mg | Potassium: 1057mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1513IU | Vitamin C: 43mg | Calcium: 124mg | Iron: 6mg