Quinoa and Black Bean Chili

This tasty vegetarian quinoa and black bean chili is loaded with vegetables and spices, with jalapeño and chipotle peppers to add a little smoky heat.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 233 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups water
• 1 onion, chopped
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 (28 ounce) can crushed tomatoes
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 tablespoon ground cumin
• 1 jalapeno pepper, seeded and minced
• 1 zucchini, chopped
• 1 tablespoon chili powder
• 4 cloves garlic, chopped
• 1 cup frozen corn
• 1 cup uncooked quinoa, rinsed
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 tablespoon minced chipotle peppers in adobo sauce
• 0.25 cup chopped fresh cilantro

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Stir in quinoa and corn. Cook until corn is heated through, about 5 minutes. Remove from the heat, stir in cilantro, and serve.