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!
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