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Are you looking for a meal that is not only packed with flavor but also offers a myriad of health benefits? Look no further than the Spicy One-Pot Quinoa and Black Bean Chili. This delightful dish combines the hearty goodness of quinoa and black beans, creating a satisfying meal that is perfect for families, meal prep, and gatherings. Its versatility makes it a great choice for both vegetarians and meat-eaters, appealing to a wide range of palates. With a medley of spices and fresh vegetables, this chili is not only nutritious but also a comforting choice for any occasion.

One-Pot Quinoa and Black Bean Chili

Looking for a delicious and nutritious meal? Try this Spicy One-Pot Quinoa and Black Bean Chili! Bursting with flavor from an array of spices, fresh vegetables, and hearty ingredients, this chili is a satisfying choice for everyone, whether you’re plant-based or a meat lover. Packed with protein, fiber, and essential vitamins, it’s a perfect option for meal prep or family gatherings. Customize it with your favorite toppings and enjoy a warm, comforting dish that’s easy to make!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 medium carrot, diced

1 zucchini, diced

1 cup quinoa, rinsed

2 cans (15 oz each) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

4 cups vegetable broth

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon smoked salt or regular salt (to taste)

½ teaspoon black pepper

1 cup corn (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (optional)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes). Add the bell pepper, carrot, and zucchini, cooking for an additional 5-7 minutes until softened.

    Mix in the Quinoa: Stir in the rinsed quinoa and cook for 1-2 minutes, allowing it to toast slightly with the vegetables.

      Add the Beans and Spices: Add the drained black beans, diced tomatoes (with their juices), vegetable broth, chili powder, cumin, smoked paprika, smoked salt, and black pepper. Stir well to combine all ingredients.

        Simmer: Increase the heat to bring the chili to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes until the quinoa is cooked and has absorbed the flavors. If it becomes too thick, add an extra splash of vegetable broth or water to reach your desired consistency.

          Incorporate the Corn: In the last 5 minutes of cooking, stir in the corn and let it heat through.

            Serve: Once everything is cooked, remove the pot from heat. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro, lime wedges, and avocado slices if desired.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings