Quinoa Chili with Beans & Corn
Quinoa Chili with Beans & Corn is a hearty, comforting dish that combines the nutty flavor of quinoa with rich beans and sweet corn. This vibrant chili, enhanced by aromatic spices, is perfect for chilly nights or casual gatherings. Easy to prepare and packed with nutrients, it’s a meal that delights both the eyes and the palate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 can (15 oz) low-sodium black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 cup corn (fresh or frozen)
- 1 red bell pepper (chopped)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- 2 tbsp olive oil
- Juice of 1 lime
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and red bell pepper; sauté for about 5 minutes until softened.
- Stir in minced garlic, chili powder, and cumin. Cook for an additional minute until fragrant.
- Add rinsed quinoa and vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 15 minutes.
- Mix in black beans, kidney beans, and corn. Simmer for another 10 minutes until everything is well combined.
- Squeeze fresh lime juice into the chili before serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups/375g)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: - For added nutrition, consider mixing in chopped zucchini or additional bell peppers. - Customize your chili with toppings like diced avocado or shredded cheese. - Store leftovers in an airtight container for up to five days; reheat on the stovetop with a splash of broth if needed.