Black Bean Quinoa Chili

Course Dinner, Lunch

Keyword chili, easy, vegetarian, cheap, low-cost, make-ahead, work-lunch, beginner, winter slow cooker, holiday, kids-lunch, dinner, freezer-friendly, game day, one-pan, fall recipes

Prep Time 20

Cook Time 35

Servings

Calories 620

Ingredients

1 red bell pepper (chopped)
1 1/2 cups vegetable blend (carrots, onion, celery)
1 Tbsp. chili spice blend
3/4 cup rainbow quinoa
1 1/2 cups cooked black beans
1 cup diced tomatoes
2 limes
1 1/2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. paprika
1/2 tsp. cayenne pepper (or more, to taste)
salt (to taste)
black pepper (ground, to taste)
1/2 cup fresh cilantro

Optional:

1/4 lb. shredded cheese
1/2 cup Greek yogurt
1/4 cup roasted pumpkin seeds
tortilla chips

Instructions

In large skillet, heat 2 Tbsp. of oil. Add bell pepper, mix of onions, carrots and celery, salt and cook, 6 to 8 minutes. Add chili spice and cook, about 1 minute.
Add rinsed quinoa, black beans, tomatoes and 5 cups water to the pot and season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook 25 to 30 minutes.
Juice 1 lime and cut the other lime into wedges for garnish.
Coarsely chop the cilantro; set aside half for garnish.
Remove chili from heat, stir in lime juice and half the cilantro. Season with salt and pepper.
Use Mexican cheese blend, yogurt, pumpkin seeds, lime wedges and remaining cilantro for garnishes. Serve with tortilla chips.

Kids can!

Rinse the quinoa and black beans.
Juice the lime.
Set the table.
Garnish and serve the chili.

Nutrition