Ed & Andrea's Cookbook
Quinoa and Black Bean Chili
10 servings
servings30 minutes
active time1 hour
total timeIngredients
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup frozen corn
¼ cup chopped fresh cilantro
Directions
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.
Nutrition
Serving Size
-
Calories
233 kcal
Total Fat
4 g
Saturated Fat
1 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
-
Sodium
540 mg
Total Carbohydrate
42 g
Dietary Fiber
12 g
Total Sugars
2 g
Protein
12 g
10 servings
servings30 minutes
active time1 hour
total time