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Vegetarian Quinoa Black Bean Chili

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
10 servings
Dinner
Vegetarian Quinoa Black Bean Chili
Ingredients
  • 2 cups water
  • 1 cup uncooked quinoa, rinsed
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 (19 ounce) cans black beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 green bell pepper, chopped
  • 1 red 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 fresh cilantro
Instructions
1
Boil water and quinoa together in a saucepan over high heat, creating a rolling boil. Decrease the heat to medium-low, cover the saucepan with a lid, and let it cook slowly until the quinoa is tender and all the water has been absorbed, taking about 15 to 20 minutes. Set it aside for later use.
2
In a large and spacious pot, heat oil over medium heat. Add the onion to the pot and cook it until it becomes soft and translucent, stirring occasionally as it cooks. Add garlic, chili powder, and cumin to the pot; cook for 1 minute to allow the flavors to meld together. Introduce black beans, tomatoes, bell peppers, zucchini, jalapeño pepper, chipotle pepper, and oregano to the pot. Season with salt and pepper according to taste. Bring the mixture to a boil over high heat, then decrease the heat to medium-low, cover it with a lid, and let it cook slowly for 20 minutes.
3
Start by adding the cooked quinoa to the pot, followed by corn. Continue cooking until the corn is heated through and steaming hot, taking about 5 minutes. Remove it from the heat source, stir in some chopped cilantro, and serve hot.