Quinoa Chili

Quinoa and corn kernels add even more body to this black bean and beef chili simmered with crushed tomatoes, bell peppers, and zucchini.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 412 Calories

Ingredients

• 2 cups water
• 1 onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 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
• 1 cup frozen corn kernels, thawed
• 1 pound extra lean ground beef
• 1 cup uncooked quinoa, rinsed
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 teaspoon dried oregano leaves
• 0.25 cup chopped fresh cilantro

Recipe Instructions

Step 1

Bring water and quinoa to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

Step 2

Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set aside.

Step 3

Heat olive oil in a large pot over medium heat. Stir in onion, jalapeño pepper, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook for 1 minute more to release the flavor of spices. Stir in black beans, tomatoes, green bell pepper, red bell pepper, zucchini, oregano, and parsley; season with salt and black pepper. Simmer until bell peppers are tender, about 20 minutes.

Step 4

Stir in quinoa, ground beef, and corn kernels. Return to a simmer and cook for 5 minutes to reheat. Stir in cilantro to serve.