Quinoa and Black Bean Chili

To make quinoa and black bean chili, start by cooking 1 cup of quinoa in a medium pot with 1½ cups of water and 1 tbsp of olive oil until tender. In a large pot, sauté chopped onion and minced garlic in olive oil until translucent. Add chili powder, cumin, and oregano, stirring for a minute. Then, mix in tomato sauce, black beans, diced bell peppers, chipotle peppers, and water. Bring to a boil, reduce heat, and simmer for 20 minutes. Finally, stir in the cooked quinoa and sweet corn, cooking for an additional 5 minutes before serving with fresh cilantro.

Yes, quinoa and black bean chili is completely vegan! It contains no animal products and is packed with plant-based protein from quinoa and black beans, making it a nutritious option for those following a vegan diet.

If you don't have quinoa on hand, you can substitute it with other grains like brown rice or bulgur. Keep in mind that cooking times may vary, so adjust the water and cooking duration accordingly to ensure the grains are tender.

To store leftover quinoa and black bean chili, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 4-5 days or frozen for up to 3 months. When reheating, add a splash of water to maintain the desired consistency.

Quinoa and black bean chili pairs wonderfully with cornbread, avocado slices, or a fresh green salad. You can also serve it with tortilla chips for a crunchy contrast or top it with shredded cheese and sour cream for added flavor.