Nothing quite comforts the soul like a hearty bowl of chili! This delicious bowl is seasoned with just the right blend of spices and everything nice.
Thank you Lenny, @vegamelon, for this perfect chili recipe.
Black beans, quinoa, and tomatoes are flavored with garlic, spicy peppers, and a blend of seasonings. This meal is hearty and filling, perfect for when you want a warm bowl of comfort.
Add some steamed veggies on the side to make this bowl even more nutritious! This recipe uses Dr. McDougall's Black Bean Quinoa Salad, which we no longer carry, but you can use our black bean soup + quinoa instead.
Every Dr. McDougall’s Right Foods product is vegan, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests.
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Black Bean Quinoa Chili by Lenny Wu of @vegamelon
As fall is quickly settling in with cooler weather, nothing quite comforts the soul like a hearty bowl of chili! This delicious bowl is seasoned with just the right blend of spices and everything nice. People get excited for pumpkins but we get excited about chili! Thank you Lenny, @vegamelon, for this perfect fall chili recipe.
1 Dr. McDougall's Black Bean Quinoa Salad
1 onion, diced
3 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1 serrano pepper or pepper of choice, minced
- 1 can 14 oz diced tomatoes
- 1 can 14 oz black beans, rinsed and drained
- 1.5 cup vegetable broth
In a large pot, saute the onion with some water over medium heat.
After 4-5 minutes, add in the garlic, spices, and chopped pepper; stir and coat evenly.
Mix in the beans, tomatoes, quinoa salad + flavoring, and broth.
Cover the pot and bring to a boil, then lower the heat and cook for 15-20 minutes, or until quinoa is cooked through. Add more broth if needed.
When ready to serve, remove from heat and enjoy!