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Vegetarian Black Bean Chili
Ingredients
2 tablespoons
olive oil
1
onion, diced
1
bell pepper, seeded and diced
1 small
jalapeño, seeded and minced
2 tablespoons
chili powder
1 teaspoon
ground cumin
Salt and pepper
to taste
2 (28-ounce) cans
crushed tomatoes
2 (14.5 ounce) cans
black beans, drained and rinsed
1/2 cup
quinoa, rinsed
2 cups
water
Optional
Greek yogurt
Optional
Cilantro
Optional
red onions, chopped
Optional
avocado, diced
Optional
shredded cheddar cheese
Instructions
STEP 1
In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion, bell pepper and jalapeño and cook for 5-7 minutes, or until the vegetables have softened and the onion is translucent.,
STEP 2
Add the chili powder, cumin and a pinch of salt and pepper and cook 1-2 minutes or until the spices begin to toast and smell fragrant.,
STEP 3
Add the tomatoes, black beans, quinoa and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20-25 minutes or until the quinoa is tender and the chili has thickened.,
STEP 4
Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.
Nutrition Facts
(per serving)
Calories:
469 calories
Servings:
6 servings
Carbohydrates:
68 g
Fat:
13 g
Fiber:
18 g
Protein:
24 g
Sugar:
8 g
Meal Effort
Preparation:
10 minutes
Cook:
30 minutes
Total:
40 minutes