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In recent years, plant-based recipes have surged in popularity, with more people seeking nutritious and delicious alternatives to traditional meat-based dishes. Whether for health reasons, ethical considerations, or simply a desire to explore new culinary horizons, the shift towards plant-based eating is reshaping the way we approach food. One dish that perfectly encapsulates this trend is Spicy Quinoa & Black Bean Chili—a hearty, flavorful recipe that not only satisfies the palate but also offers a wealth of health benefits.

One-Pan Quinoa and Black Bean Chili

Discover the delicious and nutritious Spicy Quinoa & Black Bean Chili, a perfect plant-based dish that's both hearty and satisfying. Packed with protein-rich quinoa and black beans, this chili is not only versatile for various dietary preferences but also easy to customize to your taste. With fresh vegetables and bold spices, this recipe is designed for flavor and wellness. Enjoy a warming bowl of this nutritious delight that aligns with a healthier lifestyle. It's time to embrace plant-based cooking!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes with their juices

1 medium onion, finely diced

2 cloves garlic, minced

1 jalapeño pepper, diced (seeds removed for reduced heat)

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon sea salt (adjust to taste)

½ teaspoon freshly ground black pepper (adjust to taste)

1 tablespoon olive oil

1 cup corn (fresh, frozen, or canned)

Fresh cilantro, chopped (for garnish)

Sliced avocado (optional, for garnish)

Lime wedges (for serving)

Instructions
 

Heat the Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 4-5 minutes, or until the onion becomes soft and translucent.

    Add Aromatics: Stir in the minced garlic and diced jalapeño. Continue to sauté for an additional 1-2 minutes until the garlic is fragrant and the jalapeño has softened slightly.

      Incorporate Spices: Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the onions and jalapeño in the spice mixture, cooking for another minute to allow the flavors to meld.

        Combine Ingredients: Add the rinsed quinoa, black beans, diced tomatoes (including their juices), and corn into the skillet. Pour in the vegetable broth and stir until all ingredients are evenly combined.

          Simmer: Bring the mixture to a gentle simmer. Once simmering, cover with a lid and reduce the heat to low. Allow it to cook for approximately 20-25 minutes, or until the quinoa is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.

            Taste and Adjust: After 25 minutes, uncover the chili and give it a good stir. Taste and adjust seasoning, adding more salt or spices if needed for optimal flavor.

              Serve: Remove from heat and garnish with freshly chopped cilantro. If desired, top with sliced avocado for creaminess, and serve with lime wedges on the side for a zesty kick.

                Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings

                  - Presentation Tips: Serve in warm bowls, and for an eye-catching touch, add a sprinkle of additional cilantro on top and arrange lime wedges artistically around the bowl for vibrant color and easy access.