Fabulous fall and winter chili! Loaded with tasty goodness!
- 1 c quinoa, rinsed
- 2 c water
- ¼ tsp salt
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 (28 oz) can crushed tomatoes
- 2 (19 oz) cans black beans, rinsed and drained
- 1 green bell pepper
- 1 red bell pepper
- 1 medium zucchini, chopped (2 C)
- 1 jalapeno, seeded and minced
- 1 whole chipotle pepper in adobo sauce, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 c frozen corn kernels
- ¼ c fresh cilantro, chopped
Bring quinoa, water and salt to a boil in a saucepan over high heat. Reduce heat to medium-low and simmer, covered, until quinoa is tender and water is absorbed, 15-20 minutes.
Meanwhile, heat oil in a heavy 5-quart pot over medium heat. Cook onion, stirring, until softened and translucent, about 5 minutes. Add garlic, chili powder, and cumin, and cook, stirring, 1 minute. Stir in tomatoes, beans, green and red bell peppers, zucchini, jalapeno, chipotle pepper, oregano, salt and black pepper. Bring to a simmer over medium heat, then continue to simmer, covered, stirring occasionally, 20 minutes.
Stir in quinoa and corn. If it's really thick, add up to 1 C water, too. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro.