Black Bean Quinoa Chili


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  • 1 red pepper
  • 1 1/2 cups mix of onions, carrots and celery
  • 1 tablespoon chili spice blend
  • 3/4 cup rainbow quinoa
  • 1 1/2 cups cooked black beans
  • 1 cup diced tomatoes
  • 2 limes
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper, or more, to taste
  • Kosher salt
  • Black pepper, ground
  • Fresh cilantro
  • Optional:
  • 1/4 pound shredded Mexican cheese blend
  • 1/2 cup Greek yogurt
  • 1/4 cup roasted pumpkin seeds
  • Tortilla chips


  1. Start the chili: Remove the stem, ribs, and seeds from the red bell pepper. Coarsely chop the pepper.
  2. In a large sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the bell pepper and mix of onions, carrots and celery, season with salt, and cook, stirring occasionally until the vegetables soften and start to brown, 6 to 8 minutes. Stir in the chili spice blend and cook until fragrant, about 1 minute.
    While the bell pepper and mirepoix cook, rinse the quinoa and black beans.
  3. Prep and cook the quinoa and black beans: In a fine-mesh strainer, rinse the quinoa and black beans. Add the quinoa, black beans, tomatoes, and 5 cups water to the pot and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the quinoa is tender and the chili is thickened, 25 to 30 minutes. When the chili is almost done, prepare the limes and cilantro.
  4. Prep the lime and cilantro
  5. Juice 1 lime.
  6. Cut 1 lime into wedges for garnish.
  7. Coarsely chop the cilantro; set aside half for garnish.
  8. Remove the chili from the heat, stir in the lime juice and half the cilantro, and season to taste with salt and pepper.
  9. Transfer the chili to individual bowls. Set out the Mexican cheese blend, yogurt, pumpkin seeds, lime wedges, and remaining cilantro and invite everyone to choose their garnishes. Serve the tortilla chips on the side.

Kids can!
Rinse the quinoa and black beans.
Juice the lime.
Set the table.
Garnish and serve the chili.


Nutritional Information

Serving Size: 3
Calories: 730
Total Fat: 9 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 15 g
Sodium: 604 mg
Carbs: 23 g
Protein: 33 g


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