Meatless Monday: Black Bean Chili

This easy, meatless classic has a little extra texture thanks to quinoa, which simmers in the black bean broth and gives it body. Cornbread flecked with diced jalapeno peppers makes a tasty accompaniment to this hearty chili.


  • 1 cup dry black beans
  • 2 large carrots
  • 1 medium green pepper, chopped
  • 1 15-ounce can diced tomatoes
  • 1/4 cup quinoa, rinsed
  • 4 cups water
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon salt


  1. Sort and rinse the black beans. Place in a large pot with the water and bring to a boil, then cover and cook on medium-low for 45 minutes.
  2. Add the carrots, green pepper, canned tomatoes and juices, quinoa, chili powder and salt. Return to a boil, then reduce to medium-low and cover the pot. Cook for 20 minutes, until the beans and vegetables are tender. Uncover and simmer for five minutes to thicken slightly. Serve hot.