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Quinoa and Black Bean Chili
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14 INGREDIENTS • 3 STEPS • 40MINS

Quinoa and Black Bean Chili

Recipe

5.0

1 rating
Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too!
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Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too!
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Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

40MINS

Total Time

$1.37

Cost Per Serving

Ingredients

Servings
6
us / metric
Canned Black Beans
2 cans
(15.5 oz)
Canned Black Beans
Quinoa
170 g
Quinoa
organic
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil, divided
Onion
1
Large Onion, chopped
Jarred Minced Garlic
1 Tbsp
Jarred Minced Garlic
Chili Powder
1 Tbsp
Chili Powder
Ground Cumin
1 Tbsp
Ground Cumin
Oregano Leaves
1 tsp
Oregano Leaves
Tomato Sauce
1 can
(8 oz)
Tomato Sauce
Green Bell Pepper
1/2
Large Green Bell Pepper, deseeded, diced
Red Bell Pepper
1/2
Large Red Bell Pepper, deseeded, diced
Chipotle Peppers in Adobo Sauce
1 Tbsp
Finely Chopped Chipotle Peppers in Adobo Sauce
Sweet Corn Kernels
1 can
(15.25 oz)
Sweet Corn Kernels, drained, rinsed
Fresh Cilantro
to taste
Fresh Cilantro, chopped

Nutrition Per Serving

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Calories
442
Fat
7.9 g
Protein
21.0 g
Carbs
77.2 g
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author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.
https://www.goya.com/en/

Cooking Instructions

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step 1
In a medium pot, bring Quinoa (170 g), 1½ cups water, and 1 tbsp of Extra-Virgin Olive Oil (1 Tbsp) to a boil. Reduce heat, cover, and let simmer for 20 minutes, until water is absorbed and quinoa is tender. Set aside.
step 2
Meanwhile, in a large pot, heat the remaining 1 tbsp of Extra-Virgin Olive Oil (1 Tbsp) on medium-high heat. Add Onion (1) and Jarred Minced Garlic (1 Tbsp), and cook until translucent, about 5 minutes. Add Chili Powder (1 Tbsp), Ground Cumin (1 Tbsp), and Oregano Leaves (1 tsp), and stir for about 1 minute. Stir in Tomato Sauce (1 can), Canned Black Beans (2 cans), Green Bell Pepper (1/2), Red Bell Pepper (1/2), Chipotle Peppers in Adobo Sauce (1 Tbsp), and 1 cup water. Bring to a boil; then reduce heat, cover and simmer for 20 minutes.
step 3
After 20 minutes, stir in reserved quinoa and Sweet Corn Kernels (1 can). Cook for another 5 minutes. Serve and top with Fresh Cilantro (to taste).
step 3 After 20 minutes, stir in reserved quinoa and Sweet Corn Kernels (1 can). Cook for another 5 minutes. Serve and top with Fresh Cilantro (to taste).

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