Spicy Quinoa and Black Bean Chili is a hearty, plant-based dish that packs a punch with bold flavors and satisfying textures. Perfect for chilly nights, this recipe combines the earthiness of quinoa with the warmth of spices, making it a must-try for anyone craving a comforting, nutritious meal.
Quinoa is the star here, providing a nutty flavor and fluffy texture while being a complete protein source. Vegetable broth adds a base flavor that permeates the quinoa. Olive oil is used for sautéing, imparting a subtle richness.
Onion and garlic form the aromatic base, infusing the dish with deep, savory undertones. Red and green bell peppers bring sweetness and color, while jalapeño adds a hint of heat.
Black beans offer creaminess and substance, pairing well with the diced tomatoes that provide acidity and body. Corn kernels contribute a pop of sweetness, contrasting the spices.
Chili powder, cumin, and smoked paprika create a robust, smoky profile, while cayenne pepper intensifies the heat. Salt and pepper adjust the seasoning to taste.
Finally, cilantro and lime juice add a refreshing burst, enhancing the overall flavor with their fresh, zesty notes.
This chili is perfect on its own, but you can elevate it by topping it with sliced avocado, a sprinkle of cheese, or a dollop of sour cream. Pair it with crusty bread or tortilla chips to scoop up every last bit of goodness. For a complete meal, serve it alongside a simple green salad.
Start by rinsing the quinoa under cold water to remove its natural coating, which can taste bitter. Once rinsed, drain it well. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and all the liquid is absorbed.
While the quinoa cooks, heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion turns translucent — about 5 minutes should do it.
Next, toss in the red and green bell peppers and the jalapeño. Cook these for another 5 minutes, allowing them to soften and release their flavors.
Add the black beans, diced tomatoes, and corn kernels to the pot. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, and season with salt and pepper to taste. Stir everything together, bringing the mixture to a boil before reducing the heat to low. Let it simmer for about 20 minutes, stirring occasionally to prevent sticking.
Once the quinoa is ready, stir it into the chili, allowing the flavors to meld for an additional 5 minutes of simmering.
Remove the pot from the heat and finish by stirring in the lime juice and cilantro. Give it a taste and adjust the seasoning as needed. Your chili is now ready to serve!
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