Quinoa And Black Bean Chili Food

QUINOA AND BLACK BEANS

Steps:

• Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
• Mix quinoa into the saucepan and cover with the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
• Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and lime juice. Top with chopped tomatoes.

QUINOA AND BLACK BEAN CHILI FROM GOYA®

Steps:

• 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.

VEGETARIAN QUINOA CHILI WITH BLACK BEANS

Steps:

• Heat olive oil in a large pot over medium-high heat. Add the bell pepper, onion, celery, carrot, and jalapeño pepper. Cook until softened, stirring occasionally, about 10 minutes.
• Add the chili powder and cumin; stir and cook for another minute or so.
• Add oregano, salt, pepper, beans, tomatoes, and broth. Simmer over low heat for 30 minutes.
• Add cooked quinoa, and cook for 15 minutes more. Add more broth as necessary for desired consistency. Chili can simmer for up to an hour, if you like.
• Enjoy with toppings of your choice.

LENTIL AND QUINOA CHILI

Steps:

• 1. Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.
• 2. Add onion and pepper and cook for a few minutes or until onion is translucent.
• 3. Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.
• 4. Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.
• 5. Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.
• 6.Taste and adjust seasonings if needed. Simmer a few more minutes.

QUINOA AND BLACK BEAN CHILI

Steps:

• 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; set aside.
• Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.