Name: Quinoa Chili
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Uncooked quinoa, rinsed - 1 cup; Water - 2 cups; Extra lean ground beef - 1 pound; Olive oil - 1 tablespoon; Onion, chopped - 1; Garlic, minced - 4 cloves; Jalapeno pepper, seeded and minced - 1; Chili powder - 1 tablespoon; Ground cumin - 1 tablespoon; Crushed tomatoes - 1 (28 ounce) can; Black beans, rinsed and drained - 2 (19 ounce) cans; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Zucchini, chopped (Optional) - 1; Dried oregano leaves - 1 teaspoon; Dried parsley - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Frozen corn kernels, thawed - 1 cup; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Quinoa Chili

1. Uncooked quinoa, rinsed - 1 cup

2. Water - 2 cups

3. Extra lean ground beef - 1 pound

4. Olive oil - 1 tablespoon

5. Onion, chopped - 1

6. Garlic, minced - 4 cloves

7. Jalapeno pepper, seeded and minced - 1

8. Chili powder - 1 tablespoon

9. Ground cumin - 1 tablespoon

10. Crushed tomatoes - 1 (28 ounce) can

11. Black beans, rinsed and drained - 2 (19 ounce) cans

12. Green bell pepper, chopped - 1

13. Red bell pepper, chopped - 1

14. Zucchini, chopped (Optional) - 1

15. Dried oregano leaves - 1 teaspoon

16. Dried parsley - 1 teaspoon

17. Salt and ground black pepper to taste - 1 teaspoon

18. Frozen corn kernels, thawed - 1 cup

19. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Quinoa Chili

1. Stage

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.

2. Stage

Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.

3. Stage

Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.

4. Stage

Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.