Quinoa and Black Bean Chili

In a medium pot, bring Quinoa (1 cup) , 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.

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) , GOYA® 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.

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) .