| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 8g | 1g | 53g |
| sugars | fibre | protein | salt |
| 6g | 12g | 15g | 1.3g |
Why I Love American Quinoa and Black Bean Chili
Quinoa and Black Bean Chili is a dish that warms my heart every time I make it. This simple yet satisfying recipe takes American chili to a whole new level by introducing the nutritious punch of quinoa and the hearty richness of black beans. But this dish is more than a bowl of comfort—it’s a bridge between cultures, a delightful amalgamation of flavors that I’ve come to embrace.
Victual Vignettes
Growing up in Atlanta with Nigerian parents meant that I was constantly exposed to an array of cuisines. From hearty Southern comfort foods to the spicy and robust flavors of West African dishes, my palate was shaped by a fusion of culinary traditions. The Quinoa and Black Bean Chili is my ode to this unique culinary heritage, highlighting my penchant for combining distinctly American recipes with Afro-centric inspirations.
Resembling the intricacies yet simplicity of various African stews, especially the renowned Nigerian Egusi Soup, this chili boasts flavors that are bold and exciting to the palate. The addition of quinoa—a wonderful alternative for the usual ground meat in traditional chili recipes—creates a texture that’s more gratifying and a flavor that’s unique and refreshing.
Let’s Celebrate Flavors
An important quality of this Quinoa and Black Bean Chili is its universality. It does not require any palatial magic to appreciate its complex flavors. Whether you’re a seasoned home cook, a Southern food enthusiast, or a fervent appreciator of African cuisine, this dish is sure to speak to your taste buds.
Flavors reminiscent of celebrated chef Marcus Samuelsson’s Afro-American recipes ensure the dish does not remain confined to its geographic origin. Thanks to Samuelsson’s inspiring combination of African and American cuisines—which is much like my own approach—this chili is more than a meal, it’s a delicious adventure.
Quinoa and Black Bean Chili pairs perfectly with a classic Southern cornbread—a nod to my Atlanta roots—or a delicious portion of Nigerian Jollof rice on the side, enriching the multicultural experience. With a dollop of sour cream or a sprinkle of cilantro for garnish, a bowl of this chili instantly transforms into an exquisite dining experience, regardless of wherever you might be.
The best thing about this exemplary dish is that it does not shy away from adjusting to different tastes. It offers ample room for improvisation, allowing you to create a masterpiece that truly reflects your own culinary journey. So, next time you’re yearning for a dish that’s a love letter to your personal tastes—consider simmering a pot of this warm and enticing Quinoa and Black Bean Chili.
What You’ll Need
- 1 cup of quinoa
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (12 ounces) tomato sauce
- 3 tablespoons of chili powder
- 1 tablespoon of cumin
- 1 tablespoon of smoked paprika
- 1 teaspoon of oregano
- 1/2 teaspoon of cayenne pepper (optional)
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 cup of frozen corn
- Salt and pepper to taste
- Chopped fresh cilantro, green onions, avocado, and/or sour cream for garnish (optional)
Method
Step One
Begin by rinsing the quinoa under cold water until the water runs clear. Transfer the quinoa to a medium-sized saucepan, add the 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes or until the quinoa is tender and the water has been absorbed. Set aside.
Step Two
In a large pot or Dutch oven, heat the tablespoon of vegetable oil over medium heat. Add the chopped onion to the pot and cook until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Step Three
Next, to the pot add the diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir everything together and let the mixture come to a simmer.
Step Four
Add the drained and rinsed black beans and frozen corn to the pot. Season with salt and pepper to taste. Let the chili simmer for about 15 minutes, until heated through.
Step Five
While simmering, fluff the cooked quinoa with a fork, then stir it into the chili until well combined. You can adjust the seasonings at this point if needed.
Step Six
For serving, ladle the chili into bowls and garnish with fresh cilantro, chopped green onions, avocado, and/or sour cream if desired. Enjoy your Quinoa and Black Bean Chili!
