How to Make Zesty Chipotle Black Bean & Quinoa Chili
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Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté 3 minutes.
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Stir in garlic, cumin, smoked paprika, and chipotle peppers; cook 1 minute until fragrant.
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Add black beans, pinto beans, quinoa, tomatoes, and broth. Stir to combine.
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Bring to a boil, reduce to medium-low and cover. Simmer 15 minutes, stirring once or twice.
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Season to taste and serve hot (add avocado or cilantro if desired).
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Pro Tips for Perfect Zesty Chipotle Black Bean & Quinoa Chili
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.
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