Description
A super delicious chili which can be made vegetarian by excluding the ground beef. With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 pound extra lean ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 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 (Optional)
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 1 cup frozen corn kernels, thawed
- 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.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly
- evenly browned
- and no longer pink. Drain and discard any excess grease; set beef aside.
- Heat the olive oil in a large pot over medium heat. Stir in the onion
- garlic
- and jalapeno pepper; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes
- black beans
- green bell pepper
- red bell pepper
- zucchini
- oregano
- and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender
- about 20 minutes.
- Once the red and green peppers are tender
- stir in the quinoa
- beef
- and corn kernels. Return to a simmer
- and cook 5 minutes to reheat. Stir in the cilantro to serve.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 8