Black Bean Quinoa Chili Recipe

Name: Black Bean Quinoa Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups water; 1 tablespoon vegetable oil; 1 large white onion, diced; 1 green bell pepper, seeded and diced; 1 cup chopped celery; 1 jalapeno chile, seeded and minced; 2 medium tomatoes, cored and diced; 1 cup carrots, diced; 2 15.5-ounce cans black beans, drained and rinsed; 1 28-ounce can crushed tomatoes; 1 tablespoon chili powder; 1 tablespoon dried parsley; 1 tablespoon dried oregano leaves; 2 teaspoons ground cumin; 1 to 2 teaspoons freshly ground black pepper; 1 to 2 teaspoons salt; 4 green onions, chopped (optional garnish)

Servings: persons

1 cup quinoa, rinsed and drained
2 cups water
1 tablespoon vegetable oil
1 large white onion, diced
1 green bell pepper, seeded and diced
1 cup chopped celery
1 jalapeno chile, seeded and minced
2 medium tomatoes, cored and diced
1 cup carrots, diced
2 15.5-ounce cans black beans, drained and rinsed
1 28-ounce can crushed tomatoes
1 tablespoon chili powder
1 tablespoon dried parsley
1 tablespoon dried oregano leaves
2 teaspoons ground cumin
1 to 2 teaspoons freshly ground black pepper
1 to 2 teaspoons salt
4 green onions, chopped (optional garnish)

1
Combine quinoa and water in a small saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, 15 to 20 minutes. Remove from heat and set aside.
2
Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeno. Saute over medium heat until onion starts to brown, 5 to 7 minutes. Stir in fresh tomatoes and carrots, and saute for an additional 3 to 4 minutes.
3
Stir in beans, crushed tomatoes, chili powder, parsley, oregano, cumin and 1 teaspoon each black pepper and salt; cook about 25 minutes over low heat, stirring occasionally. Just before serving, stir in reserved quinoa. Taste, and add additional 1 teaspoon each black pepper and salt, if needed.
4
Ladle chili into bowls and top with green onions, if desired.
5
From Vegetarian Times, January 1995
6
Calories: 235; Protein: 10.3 g; total fat: 4.0 g; saturated fat: 0.4 g; cholesterol: 0.0 mg; sodium: 804 mg; carbohydrates: 42.9 g; fiber: 9.7 g

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup quinoa, rinsed and drained, 2 cups water, 1 tablespoon vegetable oil, 1 large white onion, diced, and more.

Yes, Black Bean Quinoa Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Quinoa Chili

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