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To truly appreciate the nuances of Spicy Black Bean and Quinoa Chili, it’s essential to understand the key ingredients that make this dish both flavorful and nutritious.

Spicy Black Bean and Quinoa Chili

Warm up with a delicious bowl of Spicy Black Bean and Quinoa Chili! This hearty plant-based dish combines protein-packed quinoa and black beans with a mix of fresh vegetables and a blend of spices to elevate your comfort food experience. Rich in flavor and nutrition, it's perfect for anyone looking to enjoy a wholesome, satisfying meal. Easy to make and adaptable for varying spice levels, this chili is a delightful way to embrace plant-based cooking.
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Ingredients
  

1 cup quinoa, rinsed

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 carrots, diced

1 jalapeño pepper, minced (seeds removed for less spice, if desired)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

1 can (15 oz) corn, drained (optional)

2 cups vegetable broth

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Avocado slices for serving (optional)

Lime wedges for serving (optional)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic, red and green bell peppers, and carrots. Cook for another 5-6 minutes until the vegetables are softened.

      Add Spices: Stir in the minced jalapeño, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.

        Mix in Beans and Tomatoes: Add the black beans, diced tomatoes (with their juices), corn (if using), vegetable broth, and cooked quinoa to the pot. Stir to combine all ingredients thoroughly.

          Simmer the Chili: Bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 30 minutes, stirring occasionally until the chili is thickened. Taste and adjust seasoning with salt, pepper, or more cayenne if desired.

            Serve: Ladle the chili into bowls and garnish with fresh cilantro, avocado slices, and lime wedges. Enjoy your spicy black bean and quinoa chili hot!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6