Black Bean Chili
Equipment
- Two pots with covers
Ingredients
- 1 cup Quinoa
- 1 tbsp olive oil
- 1 onion chopped
- 1 tbsp minced garlic
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 can tomato paste 6 oz
- 2 cans black beans 15.5 oz each, rinsed and drained
- 1 red or green bell pepper seeded and diced
- 1 tbsp Chipotle Peppers in Adobo Sauce optional, finely chopped
- 1 can corn 15 oz, drained
Instructions
- In a medium pot, bring quinoa, 1½ cups water and1 tbsp. 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.
- Meanwhile, in a large pot, heat the remaining 1 tbsp. of 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 paste, 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.
- After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro.
Notes
This recipe 9 Green, 5 Blue, and 2 Purple WW points.