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 caloriescarbohydrate: 22.7 gcholesterol: : -fat: 2 gfiber: 3.4 gprotein: 4.7 gsaturatedFat: 0.3 gservingSize: -sodium: 17 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Quinoa and Black Bean Chili from GOYA®
Directions
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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.
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.
After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro sprigs.