Quinoa and Black Bean Chili from GOYA®

Ingredients

• 1 cup Goya Organic Quinoa
• 1 tablespoon Goya Extra Virgin Olive Oil
• 1 large onion, chopped
• 1 tablespoon Goya Minced Garlic
• 1 tablespoon chili powder
• 1 tablespoon Goya Ground Cumin
• 1 teaspoon Goya Oregano Leaves
• 1 (8 ounce) can Goya Tomato Sauce
• 2 (15.5 ounce) cans Goya Low Sodium Black Beans, drained and rinsed
• 1/2 large green bell pepper, seeded and diced
• 1/2 large red bell pepper, seeded and diced
• 1 tablespoon Goya Chipotle Peppers, in Adobo Sauce, finely chopped
• 1 (15.5 ounce) can Goya Corn Kernels, drained and rinsed
• Fresh cilantro

Directions

In a medium pot, bring quinoa, 1 1/2 cups water and 1/2 of olive oil 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 remaining olive oil on medium-high heat. Add onion and garlic, and cook until translucent, about 5 minutes. Add chili powder, cumin and oregano, and stir for about 1 minute. Stir in tomato sauce, black beans, green and red peppers, chipotle peppers 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 corn. Cook for another 5 minutes. Serve and top with fresh cilantro sprigs.