Description
Hearty vegetarian quinoa chili packed with protein, black beans, and kidney beans. This easy one-pot dinner uses uncooked quinoa to thicken the broth, offering a satisfying texture. Smoky spices and tender vegetables make this a filling pantry-staple meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion
- 1 red bell pepper
- 1 jalapeño pepper
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans
- 15 ounces canned red kidney beans
- 3/4 cup uncooked white quinoa
- 1 cup frozen corn kernels
- 1 lime
- 1/2 cup fresh cilantro
Instructions
- Finely chop the yellow onion, red bell pepper, and jalapeño pepper. Discard the pepper seeds.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
- Sauté the chopped onion, bell pepper, and jalapeño for 5 to 7 minutes until the onions are translucent and soft.
- Mince the garlic cloves. Add the garlic and tomato paste to the pot, stirring constantly for 1 minute to cook out the raw tomato flavor.
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds to bloom the spices.
- Pour in the vegetable broth and canned diced tomatoes with their juices. Scrape the bottom of the pot to release any browned bits.
- Rinse the uncooked quinoa thoroughly under cold water using a fine-mesh strainer.
- Add the rinsed quinoa, drained and rinsed black beans, and drained and rinsed kidney beans to the pot.
- Bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid.
- Simmer for 20 to 25 minutes, stirring occasionally, until the quinoa is tender and has absorbed flavor.
- Stir in the frozen corn kernels and cook uncovered for 5 more minutes until the chili thickens to your desired consistency.
- Remove from heat. Stir in the juice of one lime and chopped fresh cilantro before serving hot.
Notes
- This recipe freezes well for future meals.
- Use a fine-mesh strainer when rinsing quinoa to prevent bitterness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One Pot, Simmering
- Cuisine: American