Hearty, protein-packed quinoa and black bean chili all made in a single pot—perfect for busy weeknights.

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
1 cup corn kernels (fresh, frozen, or canned)
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
Optional toppings: avocado, cilantro, lime wedges, shredded cheese or vegan cheese

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Heat olive oil in a large pot over medium heat.
Add onion and bell pepper; sauté until softened, about 5 minutes.
Stir in garlic, chili powder, cumin, smoked paprika; cook for 1 minute until fragrant.
Add quinoa, black beans, diced tomatoes (with juices), corn, and vegetable broth. Stir to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Uncover and simmer 5–10 more minutes until quinoa is tender and chili is slightly thickened.
Season with salt and pepper to taste.
Serve hot with desired toppings.

For extra heat, add diced jalapeño or a pinch of cayenne.
Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
To make it vegan or dairy‑free, skip or use vegan cheese topping.
Spanish rice or brown rice can be substituted for quinoa, but adjust cooking liquid as needed.