Description
A warm and hearty quinoa chili recipe with beans and corn, perfect for a cozy meal or casual gatherings. This visually stunning dish is simple to prepare and bursting with rich flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup cooked quinoa
- 4 cups vegetable broth
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
- Add garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Stir in diced tomatoes, kidney beans, black beans, corn, cooked quinoa, and vegetable broth.
- Bring the chili to a boil, then reduce heat and simmer, covered, for at least 20 minutes, or longer for flavors to meld.
- Season with salt and black pepper to taste.
- Serve your hearty quinoa chili beans hot.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- Garnish with your favorite toppings like shredded cheese, sour cream, avocado, or fresh cilantro.
- This hearty quinoa and bean chili can be made ahead of time and reheated.
- Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg