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In recent years, the shift towards plant-based meals has gained significant momentum, as more people embrace the benefits of a diet rich in vegetables, legumes, and whole grains. Whether motivated by health concerns, environmental awareness, or ethical considerations, many individuals are seeking hearty, nutritious alternatives to traditional meat-based dishes. One such delightful option is the Spicy Quinoa & Black Bean Chili, a dish that embodies the essence of comfort food while being entirely plant-based.

One-Pan Quinoa and Black Bean Chili

Discover a delicious and nutritious meal with this Spicy Quinoa & Black Bean Chili recipe. Perfectly suited for plant-based diets, this hearty dish is packed with protein, fiber, and antioxidants, making it a satisfying choice for vegans, vegetarians, and gluten-free eaters. Combining quinoa, black beans, and vibrant vegetables, it’s a flavorful comfort food that can easily be customized to your taste. Enjoy a healthy, homemade meal that nourishes both body and soul!
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Ingredients
  

1 cup quinoa, rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes (with juices)

1 medium onion, diced

2 cloves garlic, minced

1 jalapeño, diced (seeds removed for less heat)

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt (to taste)

½ teaspoon black pepper (to taste)

1 tablespoon olive oil

1 cup corn (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Avocado, sliced (optional for garnish)

Lime wedges (for serving)

Instructions
 

Heat the Oil: In a large skillet or Dutch oven over medium heat, add the olive oil. Once heated, add the diced onion and sauté for about 4-5 minutes until soft and translucent.

    Add Aromatics: Stir in the minced garlic and diced jalapeño. Sauté for an additional 1-2 minutes until fragrant.

      Spices Galore: Add the chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to coat the onions and jalapeños with the spices, cooking for another minute.

        Combine Ingredients: Add the rinsed quinoa, black beans, diced tomatoes (including juices), and corn to the skillet. Pour in the vegetable broth and stir everything together until well combined.

          Simmer: Bring the mixture to a gentle simmer. Cover with a lid and reduce to low heat. Allow it to simmer for about 20-25 minutes or until the quinoa is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

            Taste and Adjust: After 25 minutes, uncover, stir, and taste the chili. Adjust seasoning with more salt or spices if desired.

              Serve: Remove from heat. Garnish with fresh chopped cilantro and sliced avocado. Serve with lime wedges on the side for added zest.

                Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings