PlumTally

Recipe combo

Black Bean Quinoa Chili

A smoky one-pot vegan chili with black beans, quinoa, tomatoes, peppers, and corn. It’s cozy, hearty, and built from easy pantry and grocery-store staples.

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Ingredients and instructions

Servings
6
Total time
50 min
Prep
15 min
Cook
35 min

Ingredients

  • 2 Tablespoon Olive oil - 2 tablespoons (30 ml), Metric equivalent listed as 30 ml.
  • 1 Cup Yellow onion, diced - 1 cup (150 g), Metric equivalent listed as 150 g.
  • 1 Count Red bell pepper, diced - 1 pepper (large), Large pepper.
  • 1 Count Poblano pepper, diced - 1 pepper (medium), Medium pepper.
  • 2 Tablespoon Chili powder - 2 tablespoons (16 g), Metric equivalent listed as 16 g.
  • 1 Teaspoon Smoked paprika - 1 teaspoon (2 g), Metric equivalent listed as 2 g.
  • 2 Teaspoon Ground cumin - 2 teaspoons (5 g), Metric equivalent listed as 5 g.
  • 0.75 Cup Quinoa, dry - 3/4 cup (125 g), Metric equivalent listed as 125 g.
  • 2 Can Canned black beans, drained and rinsed - 2 cans (15 oz each), drained and rinsed
  • 2 Can Canned diced tomatoes, undrained - 2 cans (14.5 oz each), undrained
  • 1.5 Cup Frozen corn - 1 1/2 cups (225 g), Metric equivalent listed as 225 g.
  • 3 Cup Vegetable broth - 3 cups (720 ml), Metric equivalent listed as 720 ml.

Instructions

  1. Prep vegetables, quinoa, and beans

    1. *Dice the onion, red bell pepper, and poblano*, then *rinse the quinoa* and *drain and rinse the black beans*.

  2. Sauté the vegetables

    2. Heat *olive oil in the pot* over medium heat. Add the onion, red bell pepper, and poblano, then cook for *6 to 8 minutes* until *softened and lightly glossy*.

  3. Bloom the spices

    3. Stir in *chili powder, smoked paprika, and cumin* and cook for *30 seconds* until the spices are *fragrant and evenly coating the vegetables*.

  4. Add liquids and bring to a simmer

    4. Add *quinoa, black beans, diced tomatoes, frozen corn, and vegetable broth*. Scrape the bottom of the pot, then bring to a *steady simmer*.

  5. Cook until quinoa is tender

    5. Reduce heat to medium-low, cover, and cook for *20 to 22 minutes*, stirring halfway through, until the quinoa is *tender with tiny spirals* and the chili is *thick and stew-like*.

  6. Thicken and rest

    6. Uncover and simmer for *3 to 5 minutes* if a thicker texture is desired, then let the chili *stand for 5 minutes* before serving hot.