Black Bean Quinoa Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili made with black beans and quinoa, spiced with chili powder, cumin, and jalapeños. Cozy and filling, with options for stovetop or slow cooker preparation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tsp olive oil
- 1 small yellow onion (, diced)
- 1 medium red bell pepper (, diced)
- 2 jalapeños (, diced)
- 2-3 cloves fresh garlic (, peeled, smashed, and minced)
- 1 TBSP chili powder
- 1 TBSP ground cumin
- ½ tsp dried oregano
- ½ tsp paprika ((regular or smoked))
- 1 tsp salt (, plus extra to taste)
- ½ tsp black pepper
- 2 cans black beans ((15 oz each) drained and rinsed)
- 15 oz plain tomato sauce ((one can))
- 14 oz petite diced tomatoes ((one can) add whole thing)
- ½-1 cup vegetable broth
- ⅓ cup uncooked quinoa
- sliced jalapeño peppers
- chopped fresh cilantro
- pico de gallo
- sour cream ((vegan or regular))
- grated cheese ((vegan or regular))
- corn chips
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1316mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 970mg
- Calcium
- 133mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.