Quinoa and Black Bean Chili from GOYA® Recipe

Quinoa and Black Bean Chili from GOYA® Recipe

  • 1 cup GOYA® Organic Quinoa
  • 1 tablespoon GOYA® Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 1 tablespoon GOYA® Minced Garlic
  • 1 tablespoon chili powder
  • 1 tablespoon GOYA® Ground Cumin
  • 1 teaspoon GOYA® Oregano Leaves
  • 1 (8 ounce) can GOYA® Tomato Sauce
  • 2 (15.5 ounce) cans GOYA® Low Sodium Black Beans, drained and rinsed
  • 1/2 large green bell pepper, seeded and diced
  • 1/2 large red bell pepper, seeded and diced
  • 1 tablespoon GOYA® Chipotle Peppers, in Adobo Sauce, finely chopped
  • 1 (15.5 ounce) can GOYA® Corn Kernels, drained and rinsed
  • Fresh cilantro
  1. 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.
  2. 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.
  3. After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro sprigs.
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