Vegan and gluten-free with some heat. This fiber-packed chili is full of traditional flavors and not-so-traditional ingredients, like quinoa. However, the quinoa in this works great...and personally, I love the zucchini addition, too!
Ingredients
1 cup uncooked quinoa, rinsed well
2 cups water
1 Tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1 Tbsp chili powder
1 Tbsp ground cumin
1 (28 oz) can crushed tomatoes
2 cans black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 chipotle peppers in adobo sauce, minced
1 tsp dried oregano
1 tsp salt and ground black pepper to taste
1 cup frozen corn
½ cup fresh cilantro, chopped
Instructions
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to low, cover, and simmer until the water has been absorbed, about 15 to 20 minutes. Turn off heat and set aside.
Meanwhile, heat the 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, beans, bell peppers, 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 low, cover, and simmer 20 minutes.
After 20 minutes, stir in the reserved quinoa and corn; heat through, about 5 minutes. Remove chili from heat and stir in the cilantro to serve.