Quinoa and Black Bean Chili Good Recipes

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Quinoa and Black Bean Chili

"Vegetarian chili with quinoa. Sprinkle cheese on pinnacle to serve."

Ingredients :

1 cup raw quinoa, rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
four cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon floor cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 purple 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
1/4 cup chopped sparkling cilantro

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce warmness to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, approximately 15 to 20 mins; set apart.
Meanwhile, warmth the vegetable oil in a large pot over medium heat. Stir in the onion, and cook till the onion softens and turns translucent, approximately five mins. Add the garlic, chili powder, and cumin; cook dinner and stir 1 minute to launch the flavors. Stir within the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to flavor with salt and pepper. Bring to a simmer over high warmth, then reduce heat to medium-low, cowl, and simmer 20 minutes.
After 20 mins, stir in the reserved quinoa and corn. Cook to reheat the corn for five minutes. Remove from the warmth, and stir in the cilantro to serve.

Notes :

Try the use of a Reynolds® slow cooker liner for your sluggish cooker for easier cleanup.

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