Spicy black bean and quinoa chili

Chipotle in adobo is spicy! If you prefer a milder dish, use half a chipotle, or replace with a teaspoon of smoked paprika for a non-spicy version. Serves 4.

Ingredients

• 1 tbsp olive oil (optional)

• 1 onion, chopped

• ½ tsp Kosher salt

• 1 bell pepper (any color), cut into half-inch pieces

• 2 cloves garlic, pressed

• 1 tsp chili powder

• 1 canned chipotle in adobo, finely chopped, plus 1 tbsp adobo

• 2 cups vegetable broth

• 1 14-oz can diced fire-roasted tomatoes

• 1/2 cup quinoa, rinsed

• 1 15-oz can black beans, drained (no need to rinse)

Instructions

1. Sauté onion and bell pepper with salt (in oil or broth), until softened, about five minutes.

2. Stir in garlic and chili powder and cook 1 min.

3. Stir in chipotle and adobo, then broth and tomatoes, and bring to a boil. Stir in quinoa, reduce heat and simmer gently, covered, until quinoa is tender, about 15 minutes.

4. Stir beans into soup and cook until heated through, about 3 minutes. Serve with whole wheat toast. Enjoy!

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