Quinoa and Black Bean Chili

By carvalhohm

Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too!

Ingredients

• 1 cup Quinoa
• 1 tbsp. Extra Virgin Olive Oil, divided
• 1 large onion, chopped
• 1 tbsp. Minced Garlic
• 1 tbsp. chili powder
• 1 tbsp. Ground Cumin
• 1 tsp. Oregano Leaves
• 1 can (8 oz.) Tomato Sauce
• 2 cans (15.5 oz. each) Black Beans, or 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. Chipotle Peppers in Adobo Sauce, finely chopped
• 1 can (15.5 oz.)  Golden Corn, drained and rinsed
• Fresh cilantro, chopped

Details

Servings 1
Preparation time 20mins
Cooking time 40mins
Adapted from goya.com

Preparation

Step 1

In a medium pot, bring quinoa, 1½ cups water and 1 tbsp. 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 the remaining 1 tbsp. of 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.