Description
Vegetarian chili with quinoa. Sprinkle cheese on top to serve.
Ingredients
- 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
- ΒΌ cup chopped fresh cilantro
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 10