Quinoa and Black Bean Chili

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Source: allrecipes.com
1 c Quinoa, rinsed
2 c Water
1 T Vegetable oil
1 Onion, chopped
4 cloves Garlic, minced
1 T Chili Powder
1 T Ground Cumin
28 oz Crushed Tomatoes
38 oz Black Beans, rinsed
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Zucchini, chopped
1 Jalapeno Pepper, seeded and minced
1 T Minced Chipotle Peppers in Adobo Sauce
1 t Dried Oregano
Salt, to taste
Pepper, to taste
1 c Corn
1/4 c Cilantro, chopped
1. Bring the quinoa and water to a boil in a saucepan over high heat.
2. 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.

3. Meanwhile, heat the vegetable oil in a large pot over medium heat
4. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes.
5. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors.
6. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano.
7. Season to taste with salt and pepper.
8. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

9. After 20 minutes, stir in the reserved quinoa and corn.
10. Cook to reheat the corn for 5 minutes.
11. Remove from the heat, and stir in the cilantro to serve.
When adjusting for the crock pot, replace the second set of steps with just throwing everything into the crock pot.

At the end, prepare the quinoa, then add it, the corn, and cilantro to the crock pot.
Meal   DinnerDish   Main Dish
Features   Dairy-Free, Vegan, Vegetarian, Wheat/Gluten-Free

Ed Page

Member since Jun 2009

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