Anti Inflammatory Moroccan Cinnamon-Spice Quinoa & Black Bean Chili

Total time1 hr

Prep time15 min

Cook time45 min

Anti Inflammatory Moroccan Cinnamon-Spice Quinoa & Black Bean Chili

This chili is the kind of pot you want simmering on the stove all weekend — deeply fragrant, warmly spiced, and satisfying in a way that feels genuinely nourishing rather than just filling. The spice blend is where the magic happens: turmeric, ginger, cinnamon, and cumin work together as a powerhouse lineup that reads as both Moroccan-inspired and purposefully chosen for their well-documented inflammation-fighting properties. Quinoa cooks right in the pot alongside the black beans and crushed tomatoes, soaking up all that spiced broth and thickening everything into a hearty, spoonable chili without any need for flour or starch. A hit of fresh lemon juice stirred in at the end brightens the whole thing and keeps the flavors from feeling heavy. Extra-virgin olive oil, low-sodium vegetable broth, and a touch of honey round out a pantry-friendly ingredient list that stays clean from start to finish — no processed fillers, no inflammatory seed oils, nothing you'd need to second-guess. Topped with sliced avocado and fresh cilantro, each bowl looks as good as it tastes. This one makes six generous servings, so it's ideal for meal prep or feeding a crowd that wants comfort food with real nutritional intention behind it.

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Ingredients

6 servings

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 large yellow onion, finely diced
1 large red bell pepper, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp ground cumin
2 tsp smoked paprika
1 ½ tsp ground cinnamon
1 tsp ground coriander
1 tsp ground turmeric
½ tsp cayenne pepper
½ tsp black pepper
1 tsp salt, plus more to taste
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) black beans, drained and rinsed
¾ cup dry quinoa, rinsed
3 cups low-sodium vegetable broth
1 tbsp tomato paste
1 tsp honey
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
2 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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