Low Iodine Moroccan Cinnamon-Spice Quinoa & Black Bean Chili
Total time1 hr
Prep time15 min
Cook time45 min
4.6(13)
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Learn more →Ingredients
6 servings
- 2 tbsp extra-virgin olive oil
- 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
- 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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