Quinoa and Black Bean Chili

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!]

Total Time:
1 hr
20 min
40 min

6 servings

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

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