Quinoa and Black Bean Chili

Name: Quinoa and Black Bean Chili
Prep time: 20M
Total time: 40M
Yield: 6 Servings
Ingredients: 1 cup Organic QuinoaGOYA® Organic Quinoa; 2 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil, divided; 1 Quinoa and Black Bean Chililarge onion, chopped; 1 tbsp. Minced GarlicGOYA® Minced Garlic; 1 tbsp. Quinoa and Black Bean Chilichili powder; 1 tbsp. Ground CuminGOYA® Ground Cumin; 1 tsp. Oregano LeafGOYA® Oregano Leaves; 1 can Tomato SauceGOYA® Tomato Sauce; 2 cans(15.5 oz. each) Black Beans; ½ Quinoa and Black Bean Chililarge green pepper, seeded and diced; ½ Quinoa and Black Bean Chililarge red pepper, seeded and diced; 1 tbsp. Chipotle Peppers in Adobo Sauce; 1 can Golden Corn; Quinoa and Black Bean ChiliFresh cilantro, chopped

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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!

Total Time

40m

Prep Time:20m

Yields:6 Servings

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Ingredients

1 cup

GOYA^® Organic Quinoa

2 tbsp.

GOYA^® Extra Virgin Olive Oil

large onion, chopped

1 tbsp.

GOYA^® Minced Garlic

1 tbsp.

chili powder

1 tbsp.

GOYA^® Ground Cumin

1 tsp.

GOYA^® Oregano Leaf

1 can (8 oz.)

GOYA^® Tomato Sauce

2 cans(15.5 oz. each)

GOYA^® Black Beans , or GOYA^® Low Sodium Black Beans, drained and rinsed

large green pepper, seeded and diced

large red pepper, seeded and diced

1 tbsp.

GOYA^® Chipotle Peppers in Adobo Sauce , finely chopped

1 can (15.25 oz.)

GOYA^® Golden Corn , drained and rinsed

Fresh cilantro, chopped

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Directions

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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.

Step 2

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.

Step 3

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