Quinoa and Black Bean Chili | GOYA

By kelsa94

Ingredients

• 1 cup GOYA® Organic Quinoa
• 1 tbsp. GOYA® Extra Virgin Olive Oil
• 1 large onion, chopped
• 1 tbsp. GOYA® Minced Garlic
• 1 tbsp. chili powder
• 1 tbsp. GOYA® Ground Cumin
• 1 tsp. GOYA® Oregano Leaves
• 1 can (8 oz.) GOYA® Tomato Sauce
• 2 cans (15.5 oz. each) GOYA® Low Sodium Black Beans, drained and rinsed
• 1/2 large green pepper, seeded and diced
• 1/2 large red pepper, seeded and diced
• 1 tbsp. GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
• 1 can (15.5 oz.) GOYA® Corn Kernels, drained and rinsed
• Fresh cilantro

Details

Servings 6
Adapted from goya.com

Preparation

Step 1

1.
In a medium pot, bring quinoa, 1½ cups water and ½ 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.

2.
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.

3.
After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro sprigs.