Black Bean and Quinoa Chili  from Closet Cooking

A healthy, hearty and tasty vegetarian chili with back beans and quinoa that does not sacrifice anything in flavour.


Servings: makes 4+ servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tablespoon oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 jalapeno pepper, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin, toasted and ground
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans black beans, drained and rinsed
  • 1 green bell pepper, cut into bit sized pieces
  • 1 red bell pepper, cut into bit sized pieces
  • 1 zucchini, cut into bit sized pieces, optional
  • 1 tablespoon chipotle chili in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 cup corn, fresh, frozen or canned
  • 1 handful cilantro, chopped
Directions
  1. Simmer the quinoa in the water until absorbed, about 20 minutes.
  2. Heat the oil in a pan.
  3. Add the onions and saute until tender, about 5-7 minutes.
  4. Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.
  5. Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 20 minutes.
  6. Add the quinoa and corn and simmer for 5 minutes.
  7. Remove from the heat and stir in the cilantro.
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