Can I freeze this quinoa and black bean chili?

Absolutely, In fact, I always make a double batch to freeze. Just cool it completely, then transfer to freezer-safe containers (leave about an inch of space at the top—it expands when frozen). It keeps beautifully for 3 months. To reheat, thaw overnight in the fridge or warm straight from frozen over low heat, stirring in a splash of broth.

Is this chili gluten-free?

Yes, Naturally gluten-free, provided your broth and canned goods are certified GF (always check labels—some brands sneak in wheat-based additives). This makes it perfect for sharing with friends who avoid gluten. I serve it with corn tortilla chips instead of bread for guaranteed GF crunch.

How can I make it spicier?

Oh, I've got you. Try one (or all) of these: Swap regular chili powder for hot Mexican chili powder Add ¼ teaspoon cayenne with the other spices Stir in a diced jalapeño with the bell peppers (leave the seeds for extra heat) Top with your favorite hot sauce at serving time. Start small—you can always add more heat later. For more ideas on making spicy food, check out this guide on how to make a spicy meal .

Can I use dry black beans instead of canned?

Definitely—you'll need about 1½ cups cooked beans. Soak them overnight, then simmer until tender (about 1 hour) before adding to the chili. Honestly? I usually grab canned for convenience, but homemade beans do add amazing texture.

Why rinse the quinoa?

That rinsing step removes saponins—natural compounds that can make quinoa taste bitter. I learned this the hard way when my first batch had an "off" flavor. Now I rinse it in a fine mesh strainer until the water runs clear—it makes all the difference.

Hearty Quinoa and Black Bean Chili in Just 30 Minutes -

Name: Hearty Quinoa and Black Bean Chili in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cans black beans, drained and rinsed; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 can diced tomatoes; 2 cups vegetable broth; 1 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil

Hearty Quinoa and Black Bean Chili in Just 30 Minutes

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A hearty and nutritious quinoa and black bean chili that’s perfect for a vegetarian dinner.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup quinoa, rinsed
2 cans black beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 can diced tomatoes
2 cups vegetable broth
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, garlic, and bell pepper. Cook until softened.
Stir in quinoa, black beans, diced tomatoes, and vegetable broth.
Add chili powder, cumin, paprika, salt, and black pepper.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Serve warm.

Notes

For extra heat, add a pinch of cayenne pepper.
Top with avocado or shredded cheese if desired.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/hearty-quinoa-and-black-bean-chili-recipe/