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In recent years, plant-based meals have surged in popularity, capturing the attention of health enthusiasts and food lovers alike. Among these vibrant dishes, Spicy Quinoa & Black Bean Chili stands out as a nutritious and hearty option suitable for any occasion. This chili is not only packed with flavor but also boasts health benefits thanks to its protein-rich ingredients, quinoa and black beans. As a versatile comfort food, chili can be easily customized to suit individual tastes, making it a delightful choice for family dinners, potlucks, or meal prep.

Hearty Veggie Chili with Black Beans and Quinoa

Discover the vibrant flavors of Spicy Quinoa & Black Bean Chili, a nutritious and hearty plant-based dish perfect for any occasion. Packed with protein-rich quinoa and black beans, this chili is not only delicious but also customizable to suit your taste. With fresh vegetables and a blend of spices, it’s a comforting meal for family dinners or potlucks. Enjoy its health benefits and the joy of cooking while sharing this delightful dish with loved ones.
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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, including their juices

1 cup vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 medium bell pepper (your choice of color), diced

1 medium zucchini, diced

2 medium carrots, peeled and diced

1 cup corn (fresh or frozen works well)

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust according to heat preference)

Salt and black pepper to taste

Fresh cilantro, finely chopped, for garnish (optional)

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for approximately 15 minutes or until the water is fully absorbed. Fluff the quinoa with a fork and set aside.

    Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent and fragrant.

      Add Vegetables: Incorporate the diced bell pepper, zucchini, and carrots into the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables have softened and begun to cook down.

        Spice It Up: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, along with salt and black pepper. Stir well to evenly coat the sautéed vegetables in the spices, and cook for another 2 minutes to allow the flavors to meld.

          Combine Ingredients: Add the cooked quinoa, drained black beans, diced tomatoes (with their juices), corn, and vegetable broth to the pot. Gently stir to combine all ingredients thoroughly.

            Simmer to Perfection: Bring the chili mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover with a lid, and let it simmer for 20-25 minutes. Stir occasionally, and if the chili becomes too thick, feel free to add additional vegetable broth to reach your desired consistency.

              Taste and Adjust Seasoning: After simmering, give the chili a taste and adjust the seasoning as necessary by adding more salt, pepper, or spices according to your preference.

                Serve and Enjoy: Ladle the hearty, flavorful chili into bowls. Garnish with freshly chopped cilantro for a pop of color and flavor. Serve with lime wedges on the side to add a zesty kick to each bite.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                    - Presentation Tips: Consider serving the chili in colorful bowls topped with an extra sprinkle of cilantro and a slice of lime for a vibrant, inviting look. A side of crusty bread or tortilla chips would perfectly complement the dish!