Quinoa and Black Bean Chili from GOYA® recipe

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Ingredients

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
½ large green bell pepper, seeded and diced
½ 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

Nutrition Info

125.5 calories
carbohydrate: 22.7 g
cholesterol: : -
fat: 2 g
fiber: 3.4 g
protein: 4.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 17 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too!

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