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- 1 cup quinoa, thoroughly rinsed and drained - 1 can (15 oz) black beans, well-rinsed and drained - 1 can (15 oz) kidney beans, well-rinsed and drained - 1 can (14.5 oz) diced tomatoes, with their juice included - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced into small pieces - 1 green bell pepper, diced into small pieces - 1 jalapeño pepper, minced (remove seeds for a milder flavor) Vegan chili shines with these key ingredients. Quinoa serves as a great base. It adds protein and a nice texture. Black beans and kidney beans bring heartiness. They also provide fiber and more protein. Diced tomatoes add moisture and a rich taste. Fresh vegetables like onion, garlic, and bell peppers boost flavor. The jalapeño adds a little kick. Each ingredient plays a part in making the chili thick and satisfying. - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust according to your preferred heat level) - Salt and black pepper, to taste Spices are the soul of this chili. Chili powder gives it a warm, rich flavor. Ground cumin adds an earthy note. Smoked paprika brings depth with its smoky taste. Adjust the cayenne for heat. Salt and black pepper enhance all the flavors. These spices create a balance that makes each bite exciting. - Fresh cilantro - Lime juice - Avocado or hot sauce Garnishes elevate your chili experience. Fresh cilantro adds brightness and freshness. A squeeze of lime juice brings zesty notes. For creaminess, add slices of avocado. If you like it spicy, drizzle hot sauce on top. These toppings not only look great but also add layers of flavor. {{ingredient_image_2}} 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. 3. Sauté for 3-4 minutes. The onion should turn soft and clear. 4. Next, add 1 diced red bell pepper, 1 diced green bell pepper, and 1 minced jalapeño. 5. Cook for another 4-5 minutes. The peppers should soften slightly. 1. To the pot, add 1 cup of rinsed quinoa, 1 can of black beans, and 1 can of kidney beans. 2. Include 1 can of diced tomatoes, with juice, and 4 cups of vegetable broth. 3. Stir in 1 cup of corn. Mix everything well. 4. Season the chili with 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. 5. Add ½ teaspoon of cayenne pepper, plus salt and black pepper to taste. 1. Raise the heat to bring the chili to a boil. 2. Once boiling, reduce the heat to low. Let it simmer uncovered for 30-35 minutes. 3. Stir occasionally. This keeps the chili from sticking to the pot. 4. The quinoa should be fluffy, and the chili should thicken up nicely. 5. After cooking, stir in 2 tablespoons of fresh lime juice. Taste and adjust the seasoning if needed. 6. Serve hot, garnished with fresh cilantro for a nice touch. To make your vegan chili even better, you can adjust spice levels and seasoning. If you like heat, add more cayenne pepper or jalapeño. For a milder chili, remove the jalapeño seeds. Taste as you go. This helps you find the right balance. You can also add extra ingredients for depth. Try adding corn for sweetness or diced carrots for a hint of crunch. A splash of soy sauce can add umami. Fresh herbs like cilantro or parsley brighten the dish. When serving chili, presentation matters. Serve it in deep bowls to keep it warm. Top with cilantro for color. You can add lime wedges for a zesty kick. A dollop of avocado or a drizzle of hot sauce makes it even better. Pair your chili with sides for a complete meal. Cornbread is a classic choice. Rice also works well. For a lighter option, serve it with a fresh salad. These sides complement the chili's rich flavors. Using a pressure cooker can save time. It cooks the chili faster while keeping flavors. If you prefer a slow cooker, let the chili cook for hours. This allows flavors to meld beautifully. Making your chili ahead of time is a great idea. It tastes even better the next day. The flavors develop as it sits. Store it in the fridge or freeze portions for later. Reheat and enjoy whenever you want! Pro Tips Rinse Your Quinoa: Always rinse quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give it a bitter taste. Adjust the Spiciness: For a milder chili, remove the seeds from the jalapeño and use less cayenne pepper. You can always add more heat later! Simmer for Flavor: Letting the chili simmer longer allows the flavors to meld beautifully, so consider extending the cooking time for a richer taste. Garnish Wisely: Fresh cilantro adds brightness, but feel free to top with avocado, sour cream, or cheese for added creaminess and flavor. {{image_4}} You can switch up the beans in your chili to change the texture. Black beans and kidney beans give a nice mix. You might also try pinto beans for a creamier feel. Lentils are a great choice too. They add a unique taste and cook fast. Chickpeas work well, adding a nutty flavor. Each option brings something special to your dish. Feel free to add your favorite veggies. Carrots, zucchini, or corn can enhance your chili. You can even use sweet potatoes for a different twist. Seasonal veggies can make your chili shine. In summer, add fresh tomatoes or bell peppers. In fall, try butternut squash or kale. Get creative with what you have! You can make your chili mild or spicy, depending on your taste. For a mild chili, use less jalapeño. Remove the seeds for even less heat. If you love spice, add more cayenne pepper or try a hotter pepper like serrano. Always taste as you go. Adjust the heat to suit your palate. To store leftover chili in the fridge, let it cool first. Once cool, transfer it to an airtight container. This keeps your chili fresh for later. I like using glass containers, as they are durable and easy to clean. Make sure to seal the lid tightly to avoid any spills. For freezing chili, use freezer-safe containers or bags. Leave some space at the top, as chili expands when it freezes. When you are ready to eat, thaw the chili overnight in the fridge. You can also thaw it in the microwave for quicker results. To reheat, warm it on the stove or in the microwave until hot. Vegan chili lasts about five days in the fridge. In the freezer, it stays good for up to three months. Keep an eye out for signs of spoilage, like off smells or a change in color. If you see mold, it is best to toss it out. Yes, you can make this chili ahead of time. Preparing it in advance has many perks. First, flavors blend better when chili sits. Second, it saves time on busy days. You can store the chili in the fridge for up to five days. For longer storage, freeze it for up to three months. To reheat, just warm it on the stove. Stir it well to ensure even heating. Chili pairs well with many sides. Here are some tasty options: - Cornbread: Soft and sweet, it complements chili nicely. - Rice: A great way to soak up the chili. - Salad: A fresh green salad adds crunch. - Tortilla chips: Perfect for dipping and crunch. - Avocado: Creamy slices or guacamole add richness. These sides make the meal hearty and fun. Yes, this chili is gluten-free! It uses beans, quinoa, and fresh veggies, all safe for a gluten-free diet. Always check labels on canned goods. Some products may have hidden gluten. By using simple, whole ingredients, this chili is a safe choice for those with gluten allergies. Enjoy it worry-free! Vegan chili is a tasty and versatile dish. You learned about essential ingredients like quinoa and beans, along with spices that bring out rich flavors. Preparing the dish with fresh veggies enhances its taste. You can experiment with different beans and heat levels, making it your own. Proper storage ensures leftovers remain delicious. This chili fits many diets, so feel free to share it with friends. Enjoy your cooking adventure and savor each bite of this fulfilling meal!

Bold Spicy Black Bean & Quinoa Chili

A hearty and flavorful chili packed with black beans, quinoa, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed and drained
  • 1 can black beans, well-rinsed and drained (15 oz)
  • 1 can kidney beans, well-rinsed and drained (15 oz)
  • 1 can diced tomatoes, with their juice included (14.5 oz)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper diced into small pieces
  • 1 green bell pepper diced into small pieces
  • 1 jalapeño pepper minced (remove seeds for a milder flavor)
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust according to your preferred heat level)
  • to taste Salt and black pepper
  • 4 cups vegetable broth
  • 1 cup corn (can be fresh, frozen, or canned)
  • 2 tablespoons fresh lime juice
  • for garnish Fresh cilantro, finely chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for approximately 3-4 minutes, or until the onion turns translucent and aromatic.
  • Next, incorporate the diced red and green bell peppers along with the minced jalapeño. Continue cooking for an additional 4-5 minutes, allowing the peppers to soften slightly.
  • To the pot, add the rinsed quinoa, black beans, kidney beans, diced tomatoes (with their juice), corn, and the vegetable broth.
  • Season the mixture with the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Use a sturdy spoon to stir all the ingredients together until well combined.
  • Increase the heat and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30-35 minutes. Stir occasionally to prevent sticking, until the quinoa is fluffy and the chili has thickened to your desired consistency.
  • Once cooking is complete, stir in the fresh lime juice for a zesty kick. Taste and adjust the seasoning as necessary.
  • Serve the chili hot, garnished with a generous sprinkle of freshly chopped cilantro on top for added freshness and color.

Notes

Serve with lime wedges and optional toppings like avocado or hot sauce.
Keyword black beans, chili, quinoa, spicy, vegan