Quinoa-Black Bean Chili: Recipe [photos]

Quinoa-Black Bean Chili - CookingIf the recipe I’m about to give you were a person, I’d make love to it. Wait … Let me rephrase that: Have you ever eaten a meal that made you swear you could, “seriously eat this every day of my LIFE?”

I’ve discovered one of those dishes, thanks to Oprah (go figure): Quinoa-Black Bean Chili

Her website describes it as a, “fabulous, simple-enough-for-a-Wednesday dish that uses three healthy staples: quinoa, broccoli and bell pepper.” My boyfriend (Josh) and I doubled the recipe, so keep that in mind for the photos in this post. Of course, we made some pivotal modifications that take this recipe to the next level. Any hot pepper lovers out there?

Here’s the recipe, scraped from the website (except for the photos):

Ingredients (Serves 4)

  • 2 1/2 Tbsp. olive oil
  • 1 chopped onion
  • 1/2 tsp. salt, plus more to tasteQuinoa-Black Bean Chili - BroccoliQuinoa-Black Bean Chili - Bell PepperQuinoa-Black Bean Chili - Onion
  • 2 minced garlic cloves
  • 1 diced red bell pepper
  • 1 Tbsp. chili powder
  • 1 can diced tomatoes (15 oz.)
  • 1 can black beans (15 oz.)
  • 1 cup vegetable stock
  • 2 cups diced broccoli
  • 1 cup cooked quinoa
  • 1 1/2 cups water


Active time: 20 min / Total time: 50 min

In a large pot, heat olive oil over medium heat. Cook chopped onion and 1/2 tsp. salt, stirring, until soft, 7 minutes. Add garlic and red bell pepper and cook until tender, 4 minutes. Stir in chili powder, then tomatoes and black beans, and vegetable stock. Simmer, partially covered and stirring, 15 minutes. Add broccoli and cook, covered, 3 minutes. Stir in quinoa and season with salt. To serve, top with shredded Cheddar and sliced scallions.

How to Cook Quinoa: In a saucepan, bring 1 1/2 cups water to a boil. Add 1 cup rinsed quinoa and simmer, covered, until water is absorbed and quinoa is tender, 15 minutes. Fluff with a fork; season with a pinch of salt. Makes 3 cups.

As I mentioned, Josh and I made some VITAL modifications. Here are our additions and substitutions…


Add diced chili peppers to taste. We used 3 Habanero:
(Absolutely gorgeous! Click an image to view larger.)

Quinoa-Black Bean Chili - Peppers  Quinoa-Black Bean Chili - Peppers diced  Quinoa-Black Bean Chili - Colorful Peppers

4 Fresno (red) and 4 Jalapeno (green):

Quinoa-Black Bean Chili - Fresno and Jalapeno Peppers… Santie’s favorite peppers!

Be warned, Josh and I are chili pepper FIENDS! (Yes, both the band and the edibles.) For your first try of this recipe – and I do highly recommend you try this chili – you should use much less of the set-your-face-on-fire ingredients. If you can’t handle the heat, take out the Habanero completely, and use 2 Fresno and 2 Jalapeno peppers for the normal, non-doubled recipe. Also, we added the chili peppers in addition to the chili power that is included in the recipe! Do what you will with that information 😛

You won’t regret trying this. If you do, send a picture my way (on twitter) and tell me how it worked out!

2 thoughts on “Quinoa-Black Bean Chili: Recipe [photos]

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