How to Make Zesty Chipotle Black Bean & Quinoa Chili
-
Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté 3 minutes.
-
Stir in garlic, cumin, smoked paprika, and chipotle peppers; cook 1 minute until fragrant.
-
Add black beans, pinto beans, quinoa, tomatoes, and broth. Stir to combine.
-
Bring to a boil, reduce to medium-low and cover. Simmer 15 minutes, stirring once or twice.
-
Season to taste and serve hot (add avocado or cilantro if desired).
Pro Tips for Perfect Zesty Chipotle Black Bean & Quinoa Chili
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of small red onion, diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Zesty Chipotle Black Bean & Quinoa Chili?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Zesty Chipotle Black Bean & Quinoa Chili?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for small red onion, diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.