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Name: Quinoa and Black Bean Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup uncooked quinoa rinsed; 2 cups water; 1 tablespoon vegetable oil; 1 onion, chopped; 4 cloves garlic chopped; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 (28 ounce) can crushed tomatoes; 2 (19 ounce) 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 tablespoon minced chipotle peppers in adobo sauce; 1 teaspoon dried oregano; salt and ground black pepper to taste; 1 cup frozen corn; 1/4 cup chopped fresh cilantro

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INGREDIENTS

1 cup uncooked quinoa ; rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic ; chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) 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 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper ; to taste
1 cup frozen corn
1/4 cup chopped fresh cilantro

INSTRUCTIONS

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NOTES

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Quinoa and Black Bean Chili

1 cup uncooked quinoa rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) 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 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
 salt and ground black pepper to taste
1 cup frozen corn
1/4 cup chopped fresh cilantro

Bring the quinoa and water 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.

Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook 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.

After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

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Nutrition

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Serving Size: 1 recipe (1171g)
Recipe Makes: 1

Calories: 1283
Calories from Fat: 251 (20%)

Amt Per Serving		% DV

	Total Fat 27.8g	37 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 11.5g
Cholesterol 0mg		0 %
Sodium 264.2mg		9 %
Potassium 2442.7mg		64 %
Total Carbohydrate 226.9g		67 %
	Dietary Fiber 26.7g	107 %
	Sugars, other 200.2g
Protein 41.5g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1283

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