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CookPal AI
Quinoa and Black Bean Chili

Quinoa and Black Bean Chili

Cost $15, save $25

Source: Recommended by CookPal

  • 30 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Grains

    • 💧 2 cups water
    • 1 cup uncooked quinoa, rinsed

  • Oil and Seasonings

    • 1 tablespoon vegetable oil
    • 1 tablespoon chili powder
    • 1 tablespoon ground cumin
    • 1 tablespoon minced chipotle peppers in adobo sauce
    • 1 teaspoon dried oregano
    • 🧂 salt and ground black pepper to taste

  • Vegetables

    • 🧅 1 onion, chopped
    • 🧄 4 cloves garlic, chopped
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 1 zucchini, chopped
    • 1 cup frozen corn
    • ¼ cup chopped fresh cilantro

  • Canned Ingredients

    • 2 (19 ounce) cans black beans, rinsed and drained
    • 1 (28 ounce) can crushed tomatoes

STEPS

1

Bring water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes. Set aside.

2

Meanwhile, heat oil in a large pot over medium heat. Add onion; cook and stir until onion softens and turns translucent, about 5 minutes. Add garlic, chili powder, and cumin; cook and stir for 1 minute to release the flavors. Stir in black beans, tomatoes, bell peppers, zucchini, jalapeño pepper, chipotle pepper, and oregano. Season with salt and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

3

Stir in quinoa and corn. Cook until corn is heated through, about 5 minutes. Remove from the heat, stir in cilantro, and serve.

NUTRIENTS

Per 1 serving

🔥

233

Calories

  • 12
    Protein
  • 42
    Carbs
  • 4
    Fats

💡 Serve with a sprinkle of shredded cheese for extra flavor.This dish can be stored in the fridge for up to 3 days or frozen for longer storage.Quinoa adds plant-based protein, making this dish both hearty and nutritious.