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Have dinner ready in (almost) an instant with my fast, easy high protein quinoa black bean chili! Made with 4 ingredients, it is ready in about 30 minutes–just what your busy weeknights need.
One of the perks of being married to an academic–coupled with living in a college town–is that I can continue to follow an academic calender. At this time of year, that means one thing: Spring Break!
I was never very excited about spring break as an undergrad. I wasn’t that kind of co-ed. In fact, I wasn’t a co-ed at all given that I went to Bryn Mawr (I still have my “Better Dead than Co-Ed” t-shirt). Spring break meant staying in my pajamas, reading brain candy books, and hanging out with my family back in California. And perhaps baking some snickerdoodles. I looked forward to it, yes, but excited? Not really.
Now I am older, wiser, and excited. I need some time off, and how. We’re heading to Florida to see my sister and Legoland, beaches and real restaurants are prominent on the agenda. After weeks of colds, flu, a son’s finger getting slammed in a door, and a husband’s wisdom teeth being removed, we are all three ready for renewal.
In the meantime, I am keeping meals extra-easy, frugal, and still relatively soft (the wisdom teeth procedure was 3 days ago). Time for super-easy chipotle quinoa and black bean chili.
Recipe Benefits
- High Protein
- 4 ingredients
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Quick and easy
- High fiber
I have a longer version of this chipotle chili in my quinoa book that require the usual chopping of onions and peppers. It’s still simple, but this version takes ease to great new heights. No chopping. Four ingredients. Under 30 minutes cook time. And perfectly and piquantly delicious. The salsa, provides the chipotle, peppers, onions, and other seasonings, but if you want to bump up the ingredients to 5, add a few teaspoons of ground cumin for good measure.
High Protein Quinoa Black Bean Chili (4 Ingredients, Vegan)
Ingredients
- 3/4 cup quinoa, (uncooked)
- 1 12 ounce jar chipotle salsa, (or the thick and chunky salsa you prefer)
- 15 ounce can black beans, (rinsed and drained)
- 15 ounce can fire-roasted tomatoes with chiles, (undrained)
- Suggested toppings / garnishes: Lime wedges, chopped radishes, chopped cilantro, chopped green onions, crumbled queso blanco, plain Greek yogurt, diced avocado, baked tortilla chips, green pumpkin seeds (pepitas)
Instructions
- In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 15 minutes.
- Meanwhile, coarsely mash 1/3 of the beans with a fork. Add the mashed beans, remaining beans, salsa and tomatoes with chilies to quinoa.
- Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes.
- Serve with any or all of the suggested toppings!
So easy and really filling! Thank you for sharing.
Great Emily, so glad you like it!
I can’t wait to try this one – I make the ‘long’ version from your wonderful quinoa book all the time 🙂
Thanks, Lisa–so lovely to hear from you! 🙂
Kitti–mwah hah hah, my plan is working 🙂
Okay, now I’m soooo hungry! Why does this always happen?!