Quinoa and Black Bean Chili

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Quinoa and Black Bean Chili

Quinoa and Black Bean Chili

Quinoa and Black Bean Chili


1 cup Quinoa

1 tablespoon Extra Virgin Olive Oil

1 large onion, chopped

1 tablespoon Minced Garlic

1 tablespoon chili powder

1 tablespoon Ground Cumin

1 teaspoon Oregano Leaves

1 (8 ounce) can Tomato Sauce

2 (15.5 ounce) cans Low Sodium Black Beans, drained and rinsed

1/2 large green bell pepper, seeded and diced

1/2 large red bell pepper, seeded and diced

1 tablespoon Chipotle Peppers, in Adobo Sauce, finely chopped

1 (15.5 ounce) can corn, drained and rinsed

Fresh cilantro


In a medium pot, bring quinoa, 1 1/2 cups water and 1/2 of olive oil to a boil. Reduce heat, cover and let simmer for 20 minutes, until water is absorbed and quinoa is tender. Set aside.

Meanwhile, in a large pot, heat remaining olive oil on medium-high heat. Add onion and garlic, and cook until translucent, about 5 minutes.

Add chili powder, cumin and oregano, and stir for about 1 minute. Stir in tomato sauce, black beans, green and red peppers, chipotle peppers and 1 cup water.

Bring to a boil; then reduce heat, cover and simmer for 20 minutes.

After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes.

Serve and top with fresh cilantro sprigs.


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