Vegetarian black bean chili with quinoa. Sprinkle cheese on top to serve.
Ingredients
- water: 2 cups
- uncooked quinoa, rinsed: 1 cup
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 4 clove (chopped)
- chili powder: 1 Tbsp
- ground cumin: 1 Tbsp
- black beans: 2 cans (19 ounce cans, drained)
- tomatoes: 1 can (28 ounce can, crushed)
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- zucchini: 1 piece (chopped)
- jalapeño pepper: 1 piece (minced)
- chipotle peppers in adobo sauce: 1 Tbsp (minced)
- oregano: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- frozen corn: 1 cup
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Bring water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes. Set aside.
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Meanwhile, heat oil in a large pot over medium heat. Add onion; cook and stir until onion softens and turns translucent, about 5 minutes. Add garlic, chili powder, and cumin; cook and stir for 1 minute to release the flavors. Stir in black beans, tomatoes, bell peppers, zucchini, jalapeño pepper, chipotle pepper, and oregano. Season with salt and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.
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Stir in quinoa and corn. Cook until corn is heated through, about 5 minutes. Remove from the heat, stir in cilantro, and serve.
