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Quinoa Chili
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Enhance chili with quinoa, corn, black beans, and beef for added depth.
Ingredients:
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 pound extra lean ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 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 teaspoon dried oregano leaves
  • 1 teaspoon dried parsley
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels, thawed
  • 0.25 cup chopped fresh cilantro
Instructions:
  • In a saucepan, bring the quinoa and water to a boil over high heat. Lower the heat, cover, and simmer for 15 to 20 minutes until the quinoa is tender and the water is absorbed.
  • In a large skillet over medium-high heat, cook the ground beef until crumbly, evenly browned, and no longer pink. Once cooked, drain any excess grease and set the beef aside.
  • In a large pot over medium heat, sauté onion, garlic, and jalapeno in olive oil until onion is soft and translucent, about 5 minutes. Add chili powder and cumin, cook for 1 minute to enhance flavors. Mix in tomatoes, black beans, bell peppers, zucchini, herbs, and season with salt and pepper. Simmer until bell peppers are tender, about 20 minutes.
  • After the peppers are tender, mix in the quinoa, beef, and corn kernels. Let it simmer for 5 minutes to heat through. Finish by adding the cilantro before serving.

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