Black Bean and Quinoa Chili - Vegan
The Black Bean and Quinoa Chili is a robust and hearty dish that combines the rich flavors of black beans and quinoa with a colorful array of vegetables. This chili is not just visually appealing with its vibrant ingredients but is also loaded with plant-based protein, making it a satisfying meal for any occasion.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup corn kernels
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Add the red and green bell peppers, cooking until they're softened, about 5 minutes more.
- Stir in the quinoa, black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth.
- Mix in the chili powder, ground cumin, smoked paprika, black pepper, cayenne pepper, and salt.
- Bring the mixture to a boil, then reduce heat to low and let simmer for 30 minutes, stirring occasionally.
- Stir in the corn kernels and let the chili simmer for an additional 10 minutes.
- Serve hot, garnished with fresh cilantro if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 270kcal | Carbohydrates: 45g | Protéines: 12g | Fat: 4g | Sucre: 8g
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