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In recent years, there has been a noticeable shift towards plant-based meals, driven by a combination of health awareness, environmental concerns, and culinary curiosity. More people are exploring vegetarian and vegan options, seeking meals that not only nourish the body but also excite the palate. One such dish that perfectly encapsulates these desires is the Spicy One-Pan Quinoa & Black Bean Chili. This recipe is a vibrant, hearty mix of wholesome ingredients that offers a delightful balance of spice and nutrition.

One-Pan Quinoa and Black Bean Chili

Discover the Spicy One-Pan Quinoa & Black Bean Chili, a deliciously nutritious meal perfect for any occasion. This vibrant dish combines protein-rich quinoa and black beans with tomatoes and a medley of spices for a hearty, plant-based option. Ideal for busy weeknights, it's easy to prepare and minimal cleanup is required. Enjoy the rich flavors and wholesome ingredients that make it a satisfying choice for everyone, even meat lovers. Perfectly customizable to suit your taste!
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Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

2 cans (15 oz each) black beans, rinsed and drained

1 can (14 oz) diced tomatoes (preferably with green chilies for added heat)

1 medium onion, diced

3 cloves garlic, finely minced

1 bell pepper (choose red for sweetness or green for earthiness), diced

2 cups vegetable broth (or water, if preferred)

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust according to your heat preference)

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Ripe avocado slices (for garnish and serving)

Lime wedges (for serving)

Instructions
 

Sauté Aromatics: In a large skillet or pot, heat the olive oil over medium heat. Once shimmering, add the diced onion and bell pepper. Sauté for approximately 5 minutes, or until they are soft and fragrant.

    Add Garlic and Spices: When the onion and bell pepper have softened, stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook this mixture for another 1-2 minutes, allowing the garlic to become fragrant without burning.

      Combine Main Ingredients: Pour in the vegetable broth, and add the diced tomatoes along with their juices, the rinsed black beans, and the quinoa. Stir everything together well, ensuring that the quinoa is fully submerged in the liquid.

        Simmer: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the quinoa is fluffy and has absorbed most of the liquid. Remember to stir occasionally to prevent sticking.

          Final Touches: After simmering, taste the chili and season with salt and black pepper according to your preference. If you like a thicker consistency, remove the lid and simmer uncovered for an additional 5-10 minutes, stirring occasionally.

            Serve: Spoon the flavorful chili into bowls. Top each serving with freshly chopped cilantro, creamy avocado slices, and a generous squeeze of lime for a bright finish.

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

                - Presentation Tips: For a vibrant presentation, use colorful bowls and arrange the avocado slices elegantly on top of the chili, sprinkling the cilantro in a contrasting color for an appealing look. Add lime wedges on the side for a pop of color and freshness.