Cooked - Quinoa And Black Bean Chili

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Quinoa And Black Bean Chili

6.0

1 cup GOYA® Organic Quinoa

2 tbsp. GOYA® Extra Virgin Olive Oil, divided

1 large onion, chopped

1 tbsp. GOYA® Minced Garlic

1 tbsp. chili powder

1 tbsp. GOYA® Ground Cumin

1 tsp. GOYA® Oregano Leaves

1 can (8 oz.) GOYA® Tomato Sauce

2 cans (15.5 oz. each) GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained and rinsed

½ large green pepper, seeded and diced

½ large red pepper, seeded and diced

1 tbsp. GOYA® Chipotle Peppers in Adobo Sauce, finely chopped

1 can (15.25 oz.) GOYA® Golden Corn, drained and rinsed

Fresh cilantro, chopped

In a medium pot, bring quinoa, 1½ cups water and 1 tbsp. of olive oil to a boil. Reduce heat, cover and let simmer for 20 minutes, until water is absorbed and quinoa is tender. Set aside.
Meanwhile, in a large pot, heat the remaining 1 tbsp. of olive oil on medium-high heat. Add onion and garlic, and cook until translucent, about 5 minutes. Add chili powder, cumin and oregano, and stir for about 1 minute. Stir in tomato sauce, black beans, green and red peppers, chipotle peppers and 1 cup water. Bring to a boil; then reduce heat, cover and simmer for 20 minutes.
After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro.
More Cooking Tips

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 117 weeks ago

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