Black Bean Quinoa Chili
Yields: 8 servings
  • 1 tablespoon oil
  • 1 yellow onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 3 cans (14.5 ounces each) Hunt's diced tomatoes, undrained
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 2 bells peppers, chopped
  • 1 jalapeno pepper, diced
  • 1 cup quinoa, rinsed (uncooked)
  • 4 green onions, chopped
  • Topping suggestions: cheese, cilantro, sour cream, tomatoes
  1. In a dutch oven, heat oil on medium-high heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook an additional minute, or until fragrant.
  2. Stir in chili powder, cumin and cook for 1 minute. Add tomatoes, beans, peppers and quinoa, stir to combine. Bring to a boil, cover and reduce to a simmer (medium-low). Cook for 25 minutes, or until quinoa is tender. [Note: You may want to stir occasionally after 15 minutes or so]
  3. Remove from heat, stir in green onions and serve with your favorite chili toppings!
Recipe by Alida's Kitchen at