Best 2 Quinoa And Black Bean Chili Recipes

**Indulge in a Culinary Symphony: Quinoa and Black Bean Chili**

Embark on a tantalizing culinary journey with our exquisite Quinoa and Black Bean Chili, a symphony of flavors and textures that will delight your taste buds. This hearty and wholesome chili is a harmonious blend of tender quinoa, succulent black beans, and an array of aromatic spices, simmered to perfection in a rich and flavorful broth. Accompanying this main course are two equally delectable recipes: a refreshing Cucumber and Tomato Salad, offering a crisp and tangy contrast to the chili's warmth, and a luscious Avocado Salsa, adding a creamy and vibrant touch to each savory bite. Prepare to be captivated by this culinary trio, sure to become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

QUINOA AND BLACK BEAN CHILI

Quinoa and Black Bean Chili image

Vegetarian chili with quinoa. Sprinkle cheese on top to serve.

Provided by Shauna

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h

Yield 10

Number Of Ingredients 18

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup frozen corn
¼ cup chopped fresh cilantro

Steps:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 42 g, Fat 3.5 g, Fiber 11.8 g, Protein 11.5 g, SaturatedFat 0.5 g, Sodium 539.9 mg, Sugar 2.1 g

QUINOA AND BLACK BEAN CHILI FROM GOYA®

Quinoa and Black Bean Chili from GOYA® image

Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too!

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup GOYA® Organic Quinoa
1 tablespoon GOYA® Extra Virgin Olive Oil
1 large onion, chopped
1 tablespoon GOYA® Minced Garlic
1 tablespoon chili powder
1 tablespoon GOYA® Ground Cumin
1 teaspoon GOYA® Oregano Leaves
1 (8 ounce) can GOYA® Tomato Sauce
2 (15.5 ounce) cans GOYA® Low Sodium Black Beans, drained and rinsed
½ large green bell pepper, seeded and diced
½ large red bell pepper, seeded and diced
1 tablespoon GOYA® Chipotle Peppers, in Adobo Sauce, finely chopped
1 (15.5 ounce) can GOYA® Corn Kernels, drained and rinsed
Fresh cilantro

Steps:

In a medium pot, bring quinoa, 1 1/2 cups water and 1/2 of olive oil to a boil. Reduce heat, cover and let simmer for 20 minutes, until water is absorbed and quinoa is tender. Set aside.
Meanwhile, in a large pot, heat remaining olive oil on medium-high heat. Add onion and garlic, and cook until translucent, about 5 minutes. Add chili powder, cumin and oregano, and stir for about 1 minute. Stir in tomato sauce, black beans, green and red peppers, chipotle peppers and 1 cup water. Bring to a boil; then reduce heat, cover and simmer for 20 minutes.
After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro sprigs.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 3.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 17 mg, Sugar 2 g

Tips:

Use a variety of beans and lentils. This will give your chili a more complex flavor and texture.
Add some vegetables. Vegetables such as onions, bell peppers, and carrots add sweetness and depth of flavor to chili.
Use a good quality chili powder. The chili powder is one of the most important ingredients in chili, so it's worth it to invest in a good quality one.
Don't be afraid to experiment. There are many different ways to make chili, so feel free to experiment with different ingredients and flavors.

Conclusion:

Quinoa and black bean chili is a healthy and delicious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious pot of chili that everyone will enjoy.