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Chili is a beloved dish that brings warmth and comfort, especially during the cooler months. Among the myriad of chili recipes, the Spicy Black Bean and Quinoa Chili stands out not just for its robust flavor but also for its nutritional benefits. This dish offers a delightful combination of hearty black beans and protein-packed quinoa, making it an excellent choice for anyone seeking a satisfying meal that doesn’t compromise on health. With its vibrant spices, this chili is sure to please both your taste buds and your dietary preferences.

Spicy Black Bean and Quinoa Chili

Discover the perfect comforting meal with this Spicy Black Bean and Quinoa Chili. Packed with hearty black beans and nutritious quinoa, this vegan and gluten-free dish combines robust flavors and essential nutrients, making it ideal for any occasion. Sauté aromatic ingredients and bloom vibrant spices for an unforgettable taste. With endless customization options, enjoy a delicious and nourishing bowl that will please everyone at your table!
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Ingredients
  

1 cup quinoa, rinsed

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 cups vegetable broth

1 tablespoon olive oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

    Add Dry Ingredients: Sprinkle in the chili powder, cumin, smoked paprika, and cayenne pepper. Stir the spices into the vegetables and allow them to bloom for about 2 minutes, enhancing their flavors.

      Combine Base Ingredients: Add the rinsed quinoa, black beans, diced tomatoes (with their juices), vegetable broth, and corn to the pot. Stir well to combine all ingredients.

        Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 25-30 minutes, or until the quinoa is cooked and tender. Stir occasionally to prevent sticking.

          Season to Taste: After simmering, taste the chili and season with salt and pepper as desired. If you want to add more heat, feel free to add additional cayenne or a few dashes of hot sauce.

            Serve: Ladle the chili into bowls, garnish with fresh cilantro, and top with avocado slices. Serve hot with tortilla chips or crusty bread on the side.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6