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Discover the warmth and vibrant flavors of Spicy Quinoa & Black Bean Chili, a nutritious and hearty dish perfect for any occasion. This chili not only brings a comforting blend of spices and vegetables to your table but also offers a wealth of health benefits. Packed with protein from quinoa and black beans, this recipe is ideal for vegetarians, vegans, and anyone looking for a delicious and filling meal. In this article, we will walk you through the ingredients, preparation steps, and the fantastic flavors that make this chili a favorite for many.

Hearty Veggie Chili with Black Beans and Quinoa

Warm up with a bowl of Spicy Quinoa & Black Bean Chili, a nutritious and flavorful dish that's perfect for any occasion. Packed with protein-rich quinoa and black beans, this hearty chili is ideal for vegetarians and vegans alike. With fresh vegetables and a blend of spices, each bite is a comforting experience. Follow our simple step-by-step guide for preparation and enjoy a balanced meal that's both delicious and good for you. Perfect for family dinners or meal prep!
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Ingredients
  

1 cup quinoa, rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes (with juices)

1 cup vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 medium bell pepper (any color), diced

1 medium zucchini, diced

2 medium carrots, diced

1 cup corn (fresh or frozen)

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Lime wedges, for serving

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.

    Sauté the Veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and garlic, sautéing for about 2-3 minutes until fragrant.

      Add Bell Pepper, Zucchini, and Carrots: Stir in diced bell pepper, zucchini, and carrots. Cook for another 5-7 minutes, stirring occasionally, until the vegetables have softened.

        Spices Time: Add chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables with the spices and cook for another 2 minutes.

          Combine Remaining Ingredients: Add the cooked quinoa, black beans, diced tomatoes (with their juices), corn, and vegetable broth to the pot. Stir to combine.

            Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally. If the chili looks too thick, add more vegetable broth as needed.

              Taste and Adjust: After simmering, taste the chili and adjust the seasonings with more salt, pepper, or spices as desired.

                Serve: Ladle the hearty veggie chili into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8