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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
- 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.
- 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.
- 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.
- Taste the chili, adding a pinch more salt and pepper as needed. Top with optional toppings and serve warm.