Quinoa and Black Bean Chili from GOYA®
Ingredients40 m servings 126
- In a medium pot, bring quinoa, 1 1/2 cups water and 1/2 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 remaining 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 sprigs.
Per Serving: 126 calories; 2 22.7 4.7 0 17 Full nutrition
ReviewsRead all reviews 6
Has good flavor as written, would recommend adding salt to individual portions as needed. I am not a vegetarian but thought I would try a meatless option. It's very thick but tasty.I served with...
Delish! I used half the amount of quinoa and added a pound of ground beef. I subbed a can of chili beans for one of the black beans, frozen corn (which I simmered the whole time), and added a ...
I added in a ton of fresh chopped veggies and did 1/2 extra of each spice and replaced the water with veggie broth. SO GOOD! Next time I would add in tomatoes too. We topped with shredded cheese...
I thought this was amazing and have made it several times since. I did need to add extra liquid to the quinoa, I thought the instructions were a little short on the liquid. I have also added c...
I added portobello mushroom pieces to give a meat like substitute . Turned out great I will make this again .