One-pot black bean quinoa chili

Step by Step

Step 1

Heat a large Dutch oven over medium/high heat. Add olive oil. When the olive oil is fragrant, add the white onion and 1/8 teaspoon of salt to the oil. Toss and sauté for about 2 minutes. Add the garlic and cook for an additional minute.

Step 2

Add the poblano pepper, green pepper, and quinoa to the Dutch oven. Mix well. Toast the quinoa for 3-4 minutes (stirring continuously) until it begins to brown.

Step 3

Add the black beans, hominy, diced tomatoes, tomato sauce, chili powder, cumin powder, onion powder, paprika, pepper, and 4 cups of broth to the Dutch oven. Stir everything together and bring to a boil.

Step 4

Once boiling, reduce the heat to low and and add the cinnamon sticks. Cover the Dutch oven and let the chili simmer for 10-15 minutes or until the quinoa is cooked.

Step 5

The quinoa will have expanded during the cook time so when the quinoa is completely cooked, stir in the remaining 1 cup of broth.

Step 6

Remove the cinnamon sticks and enjoy the chili topped with fresh cilantro and your favorite chili toppings such as sliced avocado, Greek yogurt/sour cream, etc.

Tips and Warnings

Storage: Once the chili is completely cool, transfer to airtight container(s) and refrigerate for up to 5 days. Chili thickens as it sits, so when you reheat the chili, you may need to add a little more broth or water to thin it out.
Freezing Instructions: Let the chili cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.
Consistency: This is a pretty thick and hearty chili. If you like a thinner chili, add more broth at the end until you reach your desired consistency.