Quinoa Chili
Ingredients
- 2 cups water
- 1 cup uncooked quinoa, rinsed
- 1 pound extra lean ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 jalapeño pepper, seeded and minced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 (19 ounce) cans black beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 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
- ¼ cup chopped fresh cilantro
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Instructions
- Bring water and quinoa to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set aside.
- Heat olive oil in a large pot over medium heat. Stir in onion, jalapeño pepper, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook for 1 minute more to release the flavor of spices. Stir in black beans, tomatoes, green bell pepper, red bell pepper, zucchini, oregano, and parsley; season with salt and black pepper. Simmer until bell peppers are tender, about 20 minutes.
- Stir in quinoa, ground beef, and corn kernels. Return to a simmer and cook for 5 minutes to reheat. Stir in cilantro to serve.
Source
Original recipe: View Original