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Smoky Three-Bean & Quinoa Chili

Smoky Three-Bean & Quinoa Chili filled with nutritious ingredients, garnished with fresh jalapeños and cheese.

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Smoky Three-Bean & Quinoa Chili filled with nutritious ingredients, garnished with fresh jalapeños and cheese.

Smoky Three-Bean & Quinoa Chili is an inviting dish that combines the rich flavors of three types of beans, nourishing quinoa, and a hint of smoked paprika. This protein-packed chili is not only filling but also offers a medley of textures from the beans and quinoa. The vibrant colors of the ingredients create an appetizing visual, making it an ideal meal for both family dinners and casual gatherings. Whether you are a chili aficionado or trying it for the first time, this recipe is designed to warm you up from the inside out.

This chili brings numerous health benefits to the table. Beans are an excellent source of protein and fiber, essential for maintaining digestive health and keeping you satiated. Quinoa, often considered a superfood, provides all nine essential amino acids and is gluten-free. Additionally, the inclusion of bell peppers and smoky spices contributes to a variety of vitamins and antioxidants, supporting overall well-being. This dish is perfect for anyone seeking a hearty meal that does not compromise on nutrition.

Consider serving Smoky Three-Bean & Quinoa Chili on a chilly evening, at potluck events, or during game nights with friends. It pairs beautifully with tortilla chips or crusty bread for dipping. This flavorful recipe can also be a wonderful choice for meal prepping, allowing you to enjoy its deliciousness throughout the week. With its bold flavors and easy preparation, this chili is sure to impress guests or simply provide comfort on a cozy night in.

Smoky Three-Bean & Quinoa Chili filled with nutritious ingredients, garnished with fresh jalapeños and cheese.

Smoky Three-Bean & Quinoa Chili

Recipe by Lena Caldwell

Difficulty

Beginner

Servings

6 servings

Prep time

15 Mins

Cooking time

30 Mins

Ingredients

  • 1 can black beans (400g)
  • 1 can kidney beans (400g)
  • 1 can pinto beans (400g)
  • 150g quinoa
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 can corn (240g)
  • 400g diced tomatoes
  • 750ml vegetable broth
  • 1 maximum of 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • Salt and pepper to taste
  • Shredded cheese (optional for topping)
  • Fresh cilantro and jalapeños (for garnish)

Instructions

  1. Start by rinsing and draining the three types of beans: black, kidney, and pinto.
  2. In a large pot, heat olive oil over medium heat. Add chopped onions, garlic, and bell peppers, sauté until softened.
  3. Stir in the smoked paprika, cumin, and chili powder, cooking for an additional minute until fragrant.
  4. Add the rinsed beans, quinoa, corn, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
  5. Bring the mixture to a boil, then lower the heat and let it simmer for about 25-30 minutes, or until the quinoa is cooked and the chili thickens.
  6. Season with salt and pepper to taste, adding more spices if desired.
  7. Serve hot, garnished with shredded cheese, fresh cilantro, and sliced jalapeños.

Nutrition Facts

Calories

300

Carbs

50

Protein

16

Fats

5