Black Bean And Guinoa Chili
A hearty, flavorful chili featuring black beans, fresh vegetables, and spices, perfect for satisfying a crowd or cozy family dinner with bold flavors.
Ingredients
- 2 cups dry beans ⓘ
- water (for cooking) ⓘ
- 1 medium onion, chopped ⓘ
- 1/2 sweet red pepper, chopped ⓘ
- 1/2 sweet green pepper, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 3 medium tomatoes, cubed ⓘ
- 1 (28 oz.) can crushed tomatoes ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 3 teaspoons cumin (or to taste)
- 1 to 2 tablespoons chili powder ⓘ
Instructions
- Cook the dry beans in water until tender.
- Saute chopped onion, chopped red and green peppers, minced garlic, and cubed tomatoes in the bean water.
- Alternatively, use picante sauce like Pace if desired.
- Add all ingredients, including crushed tomatoes and tomato paste, to the cooked beans, adjusting thickness and spice level as desired.
- Heat through and serve with your favorite chili garnishes.
Tips & Substitutions
For a quicker option, use canned black beans instead of dry; just rinse and add them directly. You can adjust the spice by increasing the chili powder or adding jalapeños for heat. If you want a creamier texture, consider adding a splash of coconut milk or avocado at serving. This chili is versatile, so feel free to add corn or zucchini for extra veggies.
Serving Suggestions
Serve the chili hot garnished with chopped cilantro, avocado, or a dollop of sour cream. It pairs beautifully with crusty bread or cornbread. For a complete meal, consider serving it alongside a fresh green salad or with tortilla chips for dipping. You can also explore more Mexican recipes for side dish ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water if it thickens too much. This chili also freezes well; just thaw and reheat when you're ready to enjoy it again.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Guinoa Chili contains roughly 548 calories, with 24g protein, 75g carbohydrates, and 25g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (83% of the Daily Value), and dietary fiber (64% of the Daily Value). Note that it is relatively high in sodium, at 1009mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can! After cooking the beans, combine all ingredients in a slow cooker and cook on low for 6-8 hours. This allows the flavors to meld beautifully. Just make sure to add extra water if it looks too thick.
Is this chili suitable for vegan diets?
Absolutely! This black bean and quinoa chili is naturally vegan, packed with plant-based protein from the beans and quinoa. It's perfect for anyone looking for hearty vegan recipes that satisfy.
What can I serve with this chili?
Consider pairing the chili with a side of cornbread or rice for a filling meal. You can also top it with Sassy Salsa or serve it with tortilla chips for added crunch. It's great for gatherings, so feel free to serve it at your next potluck!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).