Vegetarian Chili with Black Beans and Quinoa

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, seeded and minced (adjust to
• taste)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Grated cheddar cheese for topping (optional)
• Sour cream or Greek yogurt for serving (optional)

Instructions

1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, minced garlic, diced red bell pepper, diced green bell pepper, and minced jalapeño pepper. Sauté for 5-7 minutes until the vegetables begin to soften.
3. Stir in the cooked quinoa, black beans, kidney beans, diced tomatoes, and tomato paste.
4. Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to combine all the ingredients.
5. Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes to allow the flavors to meld together, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve your Vegetarian Chili with Black Beans and Quinoa hot, garnished with fresh cilantro and topped with grated cheddar cheese and a dollop of sour cream or Greek yogurt if desired.

This hearty and flavorful vegetarian chili is a satisfying and nutritious meal that’s perfect for warming up on a chilly day. Enjoy the combination of beans, quinoa, and spices in every spoonful!