Chipotle Cilantro Lime Quinoa Chili

This vibrant Chipotle Cilantro Lime Quinoa Chili merges the heartiness of traditional chili with a refreshing South American twist. The nutty flavor of quinoa complements the smoky heat from chipotle peppers, while fresh cilantro and a splash of lime juice add brightness to every bowl. Packed with protein and fiber, this dish is perfect for a nutritious weeknight meal that caters to vegetarian and vegan diets.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 2-3 chipotle peppers in adobo sauce, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sauté until the onion is translucent.
2. Add the bell pepper, carrots, and zucchini, cooking for about 5-7 minutes until the vegetables are slightly softened.
3. Stir in the quinoa, black beans, diced tomatoes, vegetable broth, chipotle peppers, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
4. Reduce heat to low, cover, and let simmer for about 20-25 minutes, or until the quinoa is cooked and the chili thickens.
5. Once cooked, remove from heat and stir in the lime juice and chopped cilantro. Adjust seasoning as desired.
6. Serve hot, garnished with additional cilantro and lime wedges if desired.