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Chili is a beloved dish in many households, renowned for its comforting warmth and rich flavors. This Spicy Black Bean and Quinoa Chili elevates the traditional chili experience by infusing it with an array of vibrant ingredients that not only pack a punch of flavor but also offer substantial health benefits. Whether you are a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this chili recipe is a fantastic option that is both satisfying and nutritious.

Spicy Black Bean and Quinoa Chili

Warm up your evenings with this Spicy Black Bean and Quinoa Chili, a delightful vegan dish that offers both comfort and nutrition. Packed with protein-rich quinoa and fiber-filled black beans, this chili is not only delicious but also healthy. With its vibrant ingredients and customizable spice levels, it's perfect for everyone—from seasoned vegans to those looking to try something new. Enjoy a satisfying, hearty bowl that nourishes both body and soul while incorporating essential vitamins and minerals. Ideal for sharing or cozy solo dinners, this recipe is a must-try!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

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

1 can (15 oz) diced tomatoes with green chilies

1 cup corn (frozen or canned)

1 medium onion, diced

3 cloves garlic, minced

1-2 jalapeños, diced (adjust according to spice preference)

1 bell pepper (red or green), diced

1 tablespoon olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and jalapeños; sauté for about 5 minutes, until the onions are translucent and fragrant.

    Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes, allowing the spices to bloom and become aromatic.

      Incorporate Quinoa and Broth: Add the rinsed quinoa to the pot, followed by the vegetable broth. Stir well to combine all ingredients. Bring the mixture to a boil.

        Simmer the Chili: Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes, or until the quinoa is cooked and fluffy.

          Mix in Beans and Tomatoes: Stir in the black beans and diced tomatoes (with their juice). Add in the corn. Season with salt and pepper to taste and let the chili simmer for an additional 5-10 minutes to heat through.

            Serve: Remove the pot from heat. Ladle the chili into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for a zesty kick.

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings