Black Bean Protein Chili
Ingredients
- 2 cans (15 oz each) Black beans Drained.
- 1 can (15 oz) Kidney beans Drained.
- 1 can (15 oz) Pinto beans Drained.
- 1/2 cup dry Quinoa
- 2 cans (28 oz each) Diced tomatoes
- 1 large Yellow onion Diced.
- 2 medium Bell peppers Diced.
- 5 cloves Fresh garlic Minced.
- 3 tbsp Chili powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 2 cups Vegetable broth
- 2 tbsp Olive oil
Steps
- Heat olive oil in a large pot over medium heat.
- Sauté onion, bell peppers, and garlic for 5 minutes.
- Add chili powder, cumin, and paprika. Cook for 1 minute until fragrant.
- Add all beans, diced tomatoes, quinoa, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Stir occasionally and add water if too thick.
- Season with salt and pepper to taste.
- Serve hot, optionally topped with avocado, cilantro, or cashew cream.
- Stores well in refrigerator for 5 days or freezer for 3 months.
Nutrition Info (per serving)
| Calories | 285 kcal |
| Protein | 16 g |
| Carbohydrates | 52 g |
| Fat | 4 g |
| Fiber | g |
| Sugar | g |