Black Bean Quinoa Veggie Chili

So, the magic of chili is you can put in really whatever you want.  This delicious mixture of ingredients was delightful.

IMG_5158

  • 3/4 uncooked quinoa, rinsed
  • 1 1/2 cups water
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • if you want heat:  1 jalapeno (I left this out)
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 big can or 2 small cans diced tomatoes (or 2 lbs tomatoes, chopped)
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 medium or 2 small zucchini, quartered lengthwise and sliced
  • 1 tsp oregano
  • 1 tsp salt, or to taste – my beans were unsalted, back off to 1/2 tsp if your beans are salted
  • ground black pepper
  • 2 cans black beans, drained
  • 1 cup frozen corn, thawed
  • 1/4 cup cilantro, chopped
  • garnishes, if you want – fresh tomatoes, fresh avocado

Prepare quinoa separately according to package directions.

In a soup pot, saute onion in water or oil or dry until soft.  Add garlic and spices (and jalapeno) and saute a bit more.  Add everything else except corn and cilantro.  Bring to a boil, turn down, and simmer until everything is done to your liking.

Add cooked quinoa, corn, and cilantro.  Serve.  Garnish with extra cilantro if you want – or anything else you have in the house.  I tossed a few fresh tomato chunks on top.  I totally meant to add some avocado, but forgot!

Modified from this recipe.

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