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When it comes to comfort food, few dishes can rival the hearty and flavorful experience of a well-made chili. Our Fiery Fiesta Quinoa & Black Bean Chili offers a vibrant twist on a classic favorite, packed with nutritious ingredients that deliver both taste and health benefits. This chili is not only easy to prepare, but it also showcases a perfect blend of spices and textures, making it a delightful addition to your meal rotation.

One-Pan Quinoa and Black Bean Chili

Spice up your meal rotation with our Fiery Fiesta Quinoa & Black Bean Chili! This hearty dish blends nutritious quinoa and black beans with zesty tomatoes, bell peppers, and aromatic spices for a flavorful, comforting experience. Perfectly balanced and easy to make, it's suitable for vegans and gluten-free diets. Enjoy it as a warming dinner or a crowd-pleaser at gatherings, topped with fresh cilantro and avocado for the ultimate taste explosion!
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Ingredients
  

1 cup quinoa, rinsed and drained

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

1 can (15 oz) diced tomatoes with green chilies

1 cup vegetable broth

1 bell pepper (any color), diced

1 medium onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup corn kernels (fresh or frozen)

2 tablespoons olive oil

Fresh cilantro, for garnish

Avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

    Toast the Spices: Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir continuously for about 1-2 minutes to toast the spices and enhance their flavors.

      Add Quinoa: Add the rinsed quinoa to the skillet, stirring to coat it with the spices and vegetables.

        Combine Ingredients: Pour in the diced tomatoes with green chilies, vegetable broth, and black beans. Stir well to combine all ingredients.

          Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes, or until the quinoa is fully cooked and the chili thickens. Stir occasionally to prevent sticking.

            Add Corn: Once the quinoa is tender, stir in the corn and cook for an additional 5 minutes until heated through. Taste and adjust seasoning as needed.

              Serve & Garnish: Remove from heat. Serve the chili hot, topped with fresh cilantro, diced avocado, and a squeeze of lime juice for brightness.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6