https://grokoriginalrecipes.pages.dev/tags/black-bean/ Recent content in Black-Bean on Grok Original Recipes Hugo en-us Sun, 31 May 2026 15:07:28 -0400 https://grokoriginalrecipes.pages.dev/recipes/quinoa-black-bean-chili/ Sun, 31 May 2026 15:07:28 -0400 https://grokoriginalrecipes.pages.dev/recipes/quinoa-black-bean-chili/ <h2 id="why-this-recipe">Why This Recipe</h2> <p>A robust vegetarian Southwestern chili with nutty quinoa, creamy black beans, and smoky umami depth in a tangy tomato broth,</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1 cup quinoa, rinsed</li> <li>1 can (15 oz) black beans, drained and rinsed</li> <li>1 can (15 oz) kidney beans, drained and rinsed</li> <li>1 can (14.5 oz) diced tomatoes, with juice</li> <li>1 cup corn kernels (frozen or canned, drained)</li> <li>1 small onion, diced (~1 cup)</li> <li>2 cloves garlic, minced</li> <li>1 bell pepper, diced (~1 cup)</li> <li>1¾ cup vegetable broth (1 14.5 oz. can)</li> <li>1 tbsp chili powder</li> <li>1 tsp ground cumin</li> <li>1 tsp smoked paprika</li> <li>½ tsp oregano</li> <li>¼ tsp cayenne pepper (optional)</li> <li>Salt and black pepper, to taste</li> <li>1 tbsp olive oil</li> <li>¼ cup chopped fresh cilantro (optional, garnish)</li> <li>1 lime, cut into wedges (optional, garnish)</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li><strong>Prep</strong>: Dice onion, bell pepper; mince garlic. Drain/rinse beans. Rinse quinoa.</li> <li><strong>Sauté</strong>: Olive oil + onion + bell pepper—3–4 min until soft. Add garlic—30–60 seconds.</li> <li><strong>Bloom</strong>: Add oregano. Cook 1 min. Stir constantly.</li> <li><strong>Deglaze</strong>: Add broth. Stir well, <strong>scraping bottom clean</strong>.</li> <li><strong>Combine</strong>: Add quinoa, black beans, kidney beans, tomatoes, corn, chili powder, cumin, smoked paprika, cayenne. Stir well. <strong>Cancel sauté</strong>.</li> <li><strong>Cook</strong>: Seal → High pressure 8 min → Natural release 10 min → Vent</li> <li><strong>Adjust</strong>: Stir. Add salt, pepper to taste. Thin with water if needed.</li> </ol> <h2 id="macros-per-1-cup-serving-approximate">Macros per 1½-cup serving (approximate)</h2> <ul> <li><strong>Calories</strong>: 300 kcals</li> <li><strong>Protein</strong>: 15g</li> <li><strong>Carbs</strong>: 50g</li> <li><strong>Fat</strong>: 5g</li> <li><strong>Fiber</strong>: 12g</li> </ul> <p><em>Pair with 6 Triscuits for 18g protein, 15g fiber, and 420 kcals.</em></p> https://grokoriginalrecipes.pages.dev/recipes/turkey-quinoa-black-bean-chili/ Thu, 21 May 2026 11:44:38 -0400 https://grokoriginalrecipes.pages.dev/recipes/turkey-quinoa-black-bean-chili/ <h2 id="why-this-recipe">Why This Recipe</h2> <p>A bold Southwestern chili with lean ground turkey, nutty quinoa, and creamy black beans in a smoky, tangy tomato broth.</p> <h1 id="cooks-note">Cook&rsquo;s Note</h1> <p>Got a burn warning and had to finish on the stove. The first time I cooked this recipe I didn&rsquo;t get a burn warning even though the recipe called for 1 cup of chicken broth. Increased chicken broth to 1¾ cups.</p> <p>If you get a burn warning, move chili to a 3½ quart or bigger pot, add additional broth till a bit soupy, cover, and cook for 15 minutes. Stir occasionally but try not to peek too often.</p>