Quinoa and Black Bean Chili

Name: Quinoa and Black Bean Chili
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
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; 0.25 cup chopped fresh cilantro

4.6

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11 Photos

Vegetarian chili with quinoa. Sprinkle cheese on top to serve.

Recipe by Shauna

Published on January 23, 2011

close up view of Quinoa and Black Bean Chili garnished with fresh herbs in a white bowl, served with tortilla chips on a white plate

11

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

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
¼ cup chopped fresh cilantro

Directions

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.

Nutrition Facts (per serving)

233	Calories
4g	Fat
42g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 233
% Daily Value *
Total Fat 4g	4%
Saturated Fat 1g	3%
Sodium 540mg	23%
Total Carbohydrate 42g	15%
Dietary Fiber 12g	42%
Total Sugars 2g
Protein 12g
Vitamin C 41mg	204%
Calcium 94mg	7%
Iron 5mg	26%
Potassium 828mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.