Description
A flavorful and easy-to-make one-pot chili featuring quinoa and black beans, perfect for cozy evenings.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and bell pepper, sautéing until soft.
- Stir in the garlic, chili powder, and cumin, and cook for an additional minute.
- Add the rinsed quinoa, black beans, diced tomatoes, and vegetable broth to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the quinoa is cooked and the liquid is absorbed.
- Season with salt and pepper to taste. Serve hot.
Notes
Rinse quinoa before cooking to remove the saponin. Adjust spices to your taste and feel free to add other vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg