Quinoa and Black Bean Chili (from AllRecipes, Time - 1 hour)
This is a healthy chili with a good mixture of protein and carbs. I was hesitant about using quinoa because my husband is not a fan, but he really liked this dish. He actually wanted me to make it again for a chili cookoff!
Ingredients
· 1 cup uncooked quinoa
· 1 tablespoon vegetable oil
· 1 onion, chopped
· 4 cloves garlic, chopped
· 1 tablespoon chili powder
· 1 tablespoon ground cumin
· 1 (28 oz) can crushed tomatoes
· 2 (19 oz) cans black beans, rinsed and drained
· 1 green bell pepper, chopped
· 1 red bell pepper, chopped
· 1 zucchini, chopped
· 1 jalapeno pepper, seeded and minced
· 1 Tbsp. minced chipotle peppers in adobo sauce
· 1 tsp. dried oregano
· salt and ground black pepper to taste
· 1 cup frozen corn
Directions
1. Cook quinoa according to package directions. Set aside when finished.
2. While the quinoa is cooking, heat the vegetable oil in a large pot over medium heat. Stir in the onion. Ccook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat and serve.
The vegetables stayed crisp-tender and added a nice crunch to the otherwise smooth texture of the chili. As it stands, the recipe is not quite spicy enough for me, but it is easily amended with some hot sauce. This chili is very filling due to the high protein and fiber contents of the beans and quinoa. A keeper in my book!
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