This hearty and nutritious quinoa black bean chili is perfect for a cozy night in. Packed with protein and fiber, it's a delicious way to enjoy a meatless meal that doesn't skimp on flavor. The combination of quinoa, black beans, and vegetables creates a satisfying and wholesome dish that will leave you feeling full and content.
While most of the ingredients in this recipe are common pantry staples, you might need to pick up a few items at the supermarket. Quinoa is a versatile grain that you may not have on hand, but it's worth adding to your pantry for its nutritional benefits. Additionally, if you don't regularly stock Vegetable broth or Cumin, be sure to grab these as well. The rest of the ingredients like Black beans, Diced tomatoes, and Corn kernels are typically easy to find.
Ingredients For Quinoa Black Bean Chili
Quinoa: A protein-rich grain that adds texture and nutrition to the chili.
Vegetable broth: Provides a flavorful base for cooking the quinoa and enhancing the overall taste.
Black beans: Adds protein and a hearty texture to the chili.
Diced tomatoes: Brings acidity and a rich tomato flavor to the dish.
Corn kernels: Adds sweetness and a bit of crunch to the chili.
Onion: Provides a savory base flavor when sautéed with garlic.
Garlic: Adds depth and aromatic flavor to the chili.
Olive oil: Used for sautéing the onion and garlic, adding a subtle richness.
Chili powder: Brings heat and a smoky flavor to the chili.
Cumin: Adds a warm, earthy flavor that complements the other spices.
Paprika: Enhances the color and adds a mild, sweet pepper flavor.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of spice and balances the flavors.
Technique Tip for This Recipe
When sautéing the onion and garlic, ensure they are finely chopped to release their full flavor. Cook them until they are translucent and fragrant, which usually takes about 5-7 minutes. This step is crucial as it forms the aromatic base of your chili. Additionally, toasting the spices (chili powder, cumin, and paprika) in the hot oil for a minute before adding the other ingredients can enhance their flavors, giving your dish a deeper, more complex taste.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with bulgur wheat: Bulgur wheat has a similar texture and cooking time, making it a great alternative for quinoa in this chili recipe.
vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth effectively.
black beans - Substitute with kidney beans: Kidney beans have a similar texture and nutritional profile, making them a suitable replacement for black beans.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor, ensuring the chili remains hearty and rich.
corn kernels - Substitute with green peas: Green peas offer a sweet flavor and similar texture, making them a good alternative to corn kernels.
onion - Substitute with leek: Leeks provide a milder flavor but can be used similarly to onions in this recipe.
garlic - Substitute with shallots: Shallots offer a subtle garlic flavor and can be minced and used in place of garlic.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.
chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can replicate the heat and flavor profile of chili powder.
cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the chili.
paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the chili.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth to the chili.
black pepper - Substitute with white pepper: White pepper has a similar heat profile and can be used in place of black pepper.
Other Alternative Recipes Similar to This Chili
How to Store / Freeze This Chili
Allow the quinoa black bean chili to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
Transfer the cooled chili into airtight containers. For easy portion control, consider using individual serving-sized containers.
Label the containers with the date of preparation. This ensures you keep track of freshness and consume the chili within a safe timeframe.
Store the containers in the refrigerator if you plan to consume the chili within 3-4 days. The flavors will meld together beautifully, making it even more delicious.
For longer storage, place the containers in the freezer. The quinoa and black beans freeze well, maintaining their texture and flavor.
When freezing, leave a little space at the top of the container to allow for expansion. This prevents the container from cracking or the lid from popping off.
To reheat refrigerated chili, transfer it to a pot and warm over medium heat, stirring occasionally. You can also microwave it in a microwave-safe bowl, stirring halfway through to ensure even heating.
For frozen chili, thaw it overnight in the refrigerator. If you're in a hurry, you can use the defrost function on your microwave.
Once thawed, reheat the chili in a pot over medium heat or in the microwave. Add a splash of vegetable broth or water if it appears too thick.
Garnish with your favorite toppings like avocado, cilantro, or lime wedges before serving to enhance the flavors and add a fresh touch.
How to Reheat Leftovers
For the stovetop method, place the leftover quinoa black bean chili in a saucepan. Add a splash of vegetable broth or water to prevent sticking. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the chili's texture and flavor.
If using a microwave, transfer the chili to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, then stir. Continue heating in 30-second intervals, stirring in between, until the chili is hot. Be cautious as microwaves can create hot spots.
For oven reheating, preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until the chili is thoroughly warmed. This method is great for reheating larger portions.
If you have a slow cooker, you can reheat the chili on the low setting. Transfer the chili to the slow cooker, cover, and heat for 1-2 hours, stirring occasionally. This method is ideal for a hands-off approach and keeps the chili warm for serving.
For those with an Instant Pot, use the sauté function to reheat the chili. Add the chili to the pot and set to sauté on low. Stir occasionally until the chili is heated through. This method is quick and efficient, especially if you already have your Instant Pot out.
Best Tools for This Recipe
Large pot: A large pot is essential for cooking the chili, as it provides enough space to combine all the ingredients and allows them to simmer evenly.
Colander: A colander is used to rinse the quinoa under cold water, ensuring it is clean and free of any debris.
Wooden spoon: A wooden spoon is perfect for stirring the ingredients together without scratching the pot.
Chef's knife: A chef's knife is necessary for chopping the onion and mincing the garlic efficiently.
Cutting board: A cutting board provides a safe and stable surface for chopping the onion and mincing the garlic.
Measuring cups: Measuring cups are used to measure out the quinoa and vegetable broth accurately.
Can opener: A can opener is needed to open the cans of black beans and diced tomatoes.
Measuring spoons: Measuring spoons are used to measure out the chili powder, cumin, paprika, salt, and black pepper precisely.
Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.
Ladle: A ladle is useful for serving the hot chili into bowls.
How to Save Time on Making This Chili
Prep ingredients ahead: Chop the onion and mince the garlic the night before to save time.
Use canned goods: Opt for canned black beans and diced tomatoes to cut down on prep time.
Frozen corn: Use frozen corn kernels instead of fresh to skip the shucking and cutting.
Batch cooking: Double the recipe and freeze half for a quick meal later.
One-pot cooking: Cook everything in one pot to minimize cleanup time.
Quinoa Black Bean Chili Recipe
Ingredients
Main Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 can Black beans rinsed and drained
- 1 can Diced tomatoes
- 1 cup Corn kernels fresh or frozen
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 tablespoon Olive oil
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- 1. Rinse quinoa under cold water.
- 2. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
- 3. Add quinoa, vegetable broth, black beans, diced tomatoes, and corn. Stir to combine.
- 4. Add chili powder, cumin, paprika, salt, and black pepper. Stir well.
- 5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until quinoa is cooked and chili is thickened.
- 6. Serve hot, garnished with your favorite toppings.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Chili
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