This is a great dish for lunch, with cornbread and cut veggies on the side. Or, if it’s been a bit of a gloomy day, like it was much of last weekend, it’s a perfect dinner!
4-Bean Chili with Quinoa
Makes 4 servings
Prep Time: 45 minutes
Cook Time: 1 hour
- ¾ cup uncooked quinoa
- ¾ cup vegetable stock
- ½ Tablespoon vegetable oil
- 1 small onion, chopped
- 1 ½ garlic cloves, chopped
- ½ Tablespoon chili powder
- ¼ Tablespoon ground cumin
- 7 oz. crushed tomatoes
- ¼ cup tomato paste
- ¼ Tablespoon ancho chili powder
- Salt & Pepper, to taste
- 1 14 oz. can black beans, rinsed and drained
- 1 14 oz. can pinto beans, rinsed and drained
- ½ bell pepper, green or red, chopped
- ¼ Tablespoon dried oregano
- ¼ cup corn, fresh or frozen
- 1 ½ Tablespoons fresh cilantro, chopped
- In a saucepan over high heat, bring quinoa and vegetable stock to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15-20 minutes. Set aside.
- Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion and cook until it softens and turns translucent, about 5 minutes.
- Add the garlic, chili powders, and cumin; stir and cook one minute to release the flavors.
- Stir in the tomatoes, beans, bell peppers and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer for 40 minutes.
- After 40 minutes, stir in the reserved quinoa and the corn. Cook for 10 minutes.
- Remove from heat, stir in cilantro, and serve.