Black Bean Quinoa Chili

Black Bean Quinoa Chili combines black beans, diced tomatoes, vegetables and quinoa into a delicious, easy to make chili! Perfect for the busy holiday season, a weeknight or anytime! {gluten free, vegan} Thank you to Hunt’s Tomatoes for sponsoring this post.

During the busy holiday season (or any weeknight for that matter), easy recipes like this Black Bean Quinoa Chili are a lifesaver. With a little advance prep work, i.e. chopping vegetables, and key pantry staples, this delicious, healthy chili can be whipped together in minutes!

We always have plenty of black beans, Hunt’s diced tomatoes, quinoa and spices on hand, which along with fresh vegetables, are all that is needed to make this chili. I like Hunt’s tomatoes because Hunt’s uses steam from simple hot water to peel its tomatoes, while some other companies peel with chemicals like *lye. They also can their diced, whole, stewed and crushed tomatoes within hours after harvest.  Simple, wholesome foods are just what my body craves after devouring all of those holiday treats!

I became a huge fan of quinoa in chili after making this Chipotle Quinoa Chili. Quinoa not only adds a wonderful texture to chili, but makes it seem heartier even though it is meatless. The quinoa is not precooked, simply rinsed and added to cook in the juices of the diced tomatoes, with the rest of the chili. Low-maintenance is key!

In about 30 minutes, this Black Bean Chili comes together in a snap. Simply soften the onion and garlic, add the remaining ingredients and simmer for 25 minutes. The 25 minutes of simmer time is hands off (except for a quick stir), so while this delicious wholesome meal is cooking, you can multi-task down your to-do list. Leftovers reheat well and make perfect lunches!

Black Bean Quinoa Chili

 

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Author: Alida Fischbach

Yields: 8 servings

Ingredients

• 1 tablespoon oil
• 1 yellow onion, chopped
• 4 to 6 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3 cans (14.5 ounces each) Hunt's diced tomatoes, undrained
• 2 cans (15 ounces) black beans, rinsed and drained
• 2 bells peppers, chopped
• 1 jalapeno pepper, diced
• 1 cup quinoa, rinsed (uncooked)
• 4 green onions, chopped
• Topping suggestions: cheese, cilantro, sour cream, tomatoes

Instructions

1. In a dutch oven, heat oil on medium-high heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook an additional minute, or until fragrant.
2. Stir in chili powder, cumin and cook for 1 minute. Add tomatoes, beans, peppers and quinoa, stir to combine. Bring to a boil, cover and reduce to a simmer (medium-low). Cook for 25 minutes, or until quinoa is tender. [Note: You may want to stir occasionally after 15 minutes or so]
3. Remove from heat, stir in green onions and serve with your favorite chili toppings!

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Disclosure: This is a sponsored post written by me on behalf of Hunt’s® tomatoes. *Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.