Black Bean and Quinoa Chili Bowl

This recipe merges the delicious wonders of a burrito bowl with the savory thickness of warm chili. This ultra-healthy hybrid is perfect on a chilly day or when you’re pressed for time and crave a satisfying supper.


1 (15-ounce) can black beans, drained and rinsed
1 clove garlic, minced
1/2 cup chopped onions
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup uncooked quinoa (any variety), well rinsed
1-1/2 cups corn kernels, frozen, from the cob, or drained from the can
1 red bell pepper, stemmed, seeded, and diced
1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can)
3 cups low sodium chicken or vegetable broth (add more for a thinner soup)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher or sea salt
1/8 teaspoon cayenne pepper

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