Vegetarian Black Bean Chili
 
 
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Serves: 4
Ingredients
  • ½ tbsp olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, pressed
  • 1 cup chopped yellow bell pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 tbsp chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 (14½-ounce) can vegetable broth
  • 2 (15-ounce) cans low sodium black beans, rinsed and drained
  • 1 small lime, juiced
  • 1 cup cooked quinoa
Avocado Salsa
  • 1 avocado, diced
  • ½ cup tomato, diced
  • ¼ cup sweet onion, diced
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
Instructions
For Chili
  1. Heat oil in a large pot over medium in high heat. Add onion; sauté 3 minutes. Add garlic, sauté until fragrant.
  2. Stir in bell pepper and tomatoes to the pot.
  3. Add chili powder, cumin, and oregano, cook 1 minute.
  4. Add the broth and bring to a boil.
  5. Cover, reduce heat, and simmer for 10 minutes. Add black beans and heat until warmed through.
  6. Stir in lime juice.
  7. To serve, place a quarter cup of cooked quinoa in a bowl and top with chili.
Notes
Adapted from Cooking Light
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/vegetarian-black-bean-chili/