Quinoa Chili
Ingredients
- 1 cup 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 tomatos
- 2 (19 ounce) cans black beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped (optional)
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 1 cup frozen corn kernels, thawed
- 1 cup frozen corn kernels, thawed
- 1/4 cup chopped fresh cilantro
Directions
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, and the water absorbed, which takes about 15 to 20 minutes.
- Using a large skillet over medium-high heat, stir in the ground beef. Cook and stir until beef is cooked. Drain and discard any excess grease and set beef aside.
- In a large pot, heat the olive oil over medium heat. Stir in onions, garlic, and jalapeno peppers; cook and stir until the onion has softened and translucent, probably about 5 minutes. Season with chili powder and cumin; cook another minute. Stir in tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste. Simmer until the bell peppers are tender.
- When peppers are tender, stir in the quinoa, beef, and corn. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro and serve.