Name: Quinoa and Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 onion, chopped; 2 cloves garlic, crushed; 1 red chili, chopped; Olive oil spray; 2 tsp ground cumin; 1 tsp hot smoked paprika; 1/2 tsp chili powder (optional); 200g quinoa, rinsed and drained; 600ml vegetable stock; 400g tin chopped tomatoes; 400g tin black beans, rinsed and drained; 1 small avocado, sliced; Coriander leaves to serve

Why Make This Recipe

Quinoa and Black Bean Chili is a delicious and nutritious meal that is perfect for any time of the year. It is packed with protein from quinoa and black beans, making it a great option for vegetarians and anyone looking to eat healthier. This chili is also full of flavor, thanks to a mix of spices and fresh ingredients. It’s a comforting dish that warms you up on cold days and is quick to make for busy weeknights.

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How to Make Quinoa and Black Bean Chili

Ingredients

1 onion, chopped
2 cloves garlic, crushed
1 red chili, chopped
Olive oil spray
2 tsp ground cumin
1 tsp hot smoked paprika
1/2 tsp (optional) chili powder
200g quinoa, rinsed and drained
600ml vegetable stock
400g tin chopped tomatoes
400g tin black beans, rinsed and drained
1 small avocado, sliced
Coriander leaves to serve

Directions

Fry the onion, garlic, and red chili in a spray of olive oil until soft.
Add the spices, including chili powder if you want it spicy.
Tip in the quinoa, vegetable stock, chopped tomatoes, and black beans. Season well.
Cover the pot and let it simmer for 30 minutes until the quinoa is tender and the sauce has thickened.
Top your chili with avocado slices and coriander leaves before serving.

How to Serve Quinoa and Black Bean Chili

Serve Quinoa and Black Bean Chili hot in bowls. You can enjoy it on its own or pair it with some warm crusty bread or tortilla chips for dipping. It makes a great meal for lunch or dinner. Don’t forget to add extra toppings like sour cream, cheese, or additional avocado slices if you like!

How to Store Quinoa and Black Bean Chili

You can store leftover chili in an airtight container in the refrigerator for up to 4 days. To keep it longer, freeze the chili in portions. It can last in the freezer for about 2 to 3 months. To reheat, simply thaw it in the refrigerator overnight and warm it up on the stovetop or in the microwave.

Tips to Make Quinoa and Black Bean Chili

For a thicker chili, let it simmer a little longer without a lid.
If you want a milder chili, reduce or skip the chili powder.
You can add other vegetables like bell peppers or corn for extra nutrients and flavor.

Variation

Feel free to customize this chili by adding your favorite beans or grains. You could try using lentils instead of quinoa for a different texture or add diced bell peppers for a bit of sweetness.

FAQs

Can I make this chili in advance?
Yes, you can make the chili a day ahead. It will taste even better the next day as the flavors meld together.

Is it possible to prepare this chili in a slow cooker?
Absolutely! Just add all the ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Can I use frozen vegetables in this recipe?
Yes, you can use frozen veggies. Just add them to the pot towards the end of cooking to heat them through.

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Quinoa and Black Bean Chili