Quinoa Chili

21 ingredients
10 steps

Ingredients

  • 1 cup quinoa, rinsed well
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon oregano, dried
  • 1 -2 tablespoon caraway seed, crushed
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 28 ounces crushed tomatoes
  • 28 ounces diced tomatoes
  • 1 teaspoon parsley, dried
  • 1/4 cup fresh cilantro, chopped
  • 28 ounces dark red kidney beans, rinsed well
  • salt and pepper
  • 2 -4 cups vegetable broth
  • 1 cup frozen corn, thawed

Directions

  1. 1
    -Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low.
  2. 2
    -Cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. Set aside.
  3. 3
    -Heat the olive oil in the pan over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  4. 4
    -Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. Cook 1 minute to release the flavor of the spices.
  5. 5
    -Stir in the red bell pepper and zucchini, cook about 3 minutes.
  6. 6
    - Add the tomatoes, parsley, cilantro, kidney beans.
  7. 7
    -Season with Salt and Pepper.
  8. 8
    -Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
  9. 9
    -Stir in the corn, fold in the quinoa.
  10. 10
    -Return to a simmer and cook 10-15 minutes to reheat.

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