Black Bean and Quinoa Chili

Guys, I think it’s chili season.

Yes, the days suddenly seem a lot shorter, the mornings are crisp, and I’ve had to retire my summer shoes for good. Which means it’s also time for chunky, filling, spicy chili!

My chili philosophy (yes that’s a thing) is that anything goes. I never follow a recipe exactly when I make chili; it’s much better to just use whatever veggies you have/want, whatever combination of beans you desire, and throw anything else in there you think might be good! As long as you balance out the spices, it almost always turns out delicious!

I had half an acorn squash leftover from making stuffed squash for Thanksgiving so I threw that in, and thought it might go well with a dash of cinnamon. The quinoa makes this chili so thick and hearty, and packs it with protein.

This is such a healthy meal, full of protein, veggies, and fibre, it’s vegan and gluten free, and it’s spicy and delicious!

Adapted from PreventionRD

Ingredients

1 cup uncooked quinoa

2 cups water

1 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

1 tbsp chili powder

1 tbsp ground cumin

1 tsp dried oregano

1/2 tsp cinnamon

1/2 acorn or butternut squash, peeled and cut into cubes

1 green pepper, chopped

1 red pepper, chopped

1 zucchini, chopped

1 jalapeno pepper, minced

1 can diced tomatoes (with liquid)

2 cans black beans, drained and rinsed

2 cups vegetable broth

salt and pepper to taste

Directions

Bring quinoa and water to a boil in a small saucepan over high heat. Reduce to simmer and cook until water is absorbed, about 15 minutes. Fluff with a fork and set aside.

Heat oil in a large pot over medium heat. Add onions and cook until translucent. Add garlic and cook, stirring, until it just starts to turn golden. Add spices and cook until fragrant, about 1 minute.

Add veggies and stir to mix everything together. Add in tomatoes, beans, and vegetable broth. Bring to a simmer and reduce to medium-low. Cook, covered, about 45 minutes, until squash is soft.

Stir in quinoa.

Serve with crackers or cornbread. I like to top with a sprinkle of crushed red pepper flakes for some extra heat.

This hearty bowl of chili is sure to warm you right to your toes and keep you full for ages!

 

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