AMA Recipe: Quinoa Black Bean Veggie Chili

Quinoa Black Bean Veggie Chili

Checklist:

•       1 cup uncooked quinoa, rinsed
•       2 cups water
•       2 tablespoons olive oil
•       1 red onion, chopped  - Use half if you prefer
•       3 cloves garlic, chopped
•       3/4 tablespoon chili powder
•       1 tablespoon ground cumin
•        1 - 2 (28 ounce) can(s) diced tomatoes (how much do you like tomatoes?) 
•        1 (ounce) can tomato sauce
•        2 (19 ounce) cans black beans - drained
•        1 green bell pepper, chopped
•        1 lime
•        1 red bell pepper, chopped
•        1 zucchini, chopped
•        1 jalapeno pepper, seeded and minced
•        1 tablespoon minced chipotle peppers
•        1 teaspoon dried oregano
•        salt and ground black pepper to taste
•        1/4 cup chopped fresh cilantro
•        Shredded cheese of your choice

Combine quinoa and water and bring to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.

Heat 1 tbsp. olive oil in a large pot over medium heat. Stir in chopped onion, and cook until the onion softens and turns translucent, about 5 minutes. Add in remaining tbsp. of olive oil and the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in diced tomatoes, black beans, tomato sauce, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. 

Season to taste with salt and pepper. 

Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, stir in the reserved quinoa and cut lime into halves and squeeze into chili. Remove from the heat, and garnish with cheese and cilantro to serve.

And that my friends is my spin on Quinoa black bean veggie chilli. 

Enjoy!