Vegetarian Black Bean Chili

Hearty and filling, this black bean chili with quinoa is a meatless wonder! This bean chili is delicious and full of flavor!

Ingredients

• 2 tablespoons olive oil
• 1 onion diced
• 1 bell pepper seeded and diced
• 1 small jalapeño seeded and minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 28-ounce can crushed tomatoes
• 2 14.5 ounce can black beans , drained and rinsed
• ½ cup quinoa rinsed
• 2 cups water

Optional toppings:

• Greek yogurt
• cilantro
• chopped red onions
• diced avocado
• shredded cheddar

Directions

1. In a large dutch oven or heavy-bottomed deep pot, add olive oil and heat over medium heat. Once shimmering, add onion, bell pepper and jalapeño and cook for 5-7 minutes, or until the vegetables have softened and the onion is translucent.
2. Add the chili powder, cumin and a pinch of salt and pepper and cook 1-2 minutes or until the spices begin to toast and smell fragrant.
3. Add the tomatoes, black beans, quinoa and water and bring the mixture to a boil. Reduce heat to a simmer, then cover and cook over low heat for 20-25 minutes or until the quinoa is tender and the chili has thickened.
4. Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.