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Black Bean and Quinoa Chili Bowl
Hearty, healthy, and oh so good, this chili bowl is perfect for a cozy night in.
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Soup
Cuisine:
American
Keyword:
Plant-Based, Vegetarian
Servings:
6
people
Calories:
281
kcal
Author:
SkinnyMs.
Ingredients
US Customary
-
Metric
1/2
cup
onions
chopped
1
red bell pepper
stemmed, seeded, and diced
1
tablespoon
extra virgin olive oil
1
garlic clove
minced
3
cups
chicken broth
or vegetable broth, low-sodium (add more for a thinner soup)
14 1/2
ounces
fire-roasted diced tomatoes
can (BPA-free can)
1
cup
quinoa
uncooked (any variety), well rinsed
1/2
teaspoon
kosher or sea salt
1
tablespoon
chili powder
1
teaspoon
ground cumin
1/8
teaspoon
cayenne pepper
1 1/2
cups
corn kernels
frozen, from the cob, or drained from the can
15
ounces
black beans
can, drained and rinsed
Instructions
Sauté onion and bell pepper in skillet with olive oil over medium heat for about 5 minutes, until the onion is softened and translucent.
Add minced garlic. Cook for an additional 30 seconds, until golden and fragrant.
Stir in stock, diced tomatoes with juice, quinoa, salt, chili powder, cumin, and cayenne pepper.
Simmer over medium-high heat until the quinoa softens, about 20 minutes.
Add corn kernels and black beans. Cook for an additional 5 minutes, stirring occasionally until cooked through.
Serve and enjoy!
Nutrition
Serving:
1.5
cups
|
Calories:
281
kcal
|
Carbohydrates:
46
g
|
Protein:
14
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
258
mg
|
Fiber:
10
g
|
Sugar:
5
g
|
SmartPoints (Freestyle):
8
SmartPoints (Freestyle):
8