Quinoa-Based Chili

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 pound extra lean ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 zucchini, chopped (Optional)
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried parsley
• salt and ground black pepper to taste
• 1 cup frozen corn kernels, thawed
• ¼ cup chopped fresh cilantro

Step 1

Bring the quinoa and water to a boil in a saucepan over high heat. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer gently until the quinoa is tender and the water is absorbed, which should take around 15 to 20 minutes.

Step 2

While the quinoa cooks, heat a large skillet over medium-high heat and add the ground beef. Cook it, breaking it up with a spoon, until it’s nicely browned all over and no longer pink. Drain off any excess grease, then set the beef aside for later.

Step 3

Warm the olive oil in a big pot over medium heat. Toss in the chopped onion, garlic, and jalapeño, cooking and stirring until the onion softens and turns translucent, about 5 minutes. Sprinkle in the chili powder and cumin, and cook for another minute to bring out the spice flavors.

Step 4

Add the diced tomatoes, black beans, green and red bell peppers, zucchini, oregano, and parsley to the pot. Season with salt and pepper to your liking. Let everything simmer gently until the peppers are soft, which usually takes about 20 minutes.

Step 5

Once the veggies are tender, stir in the cooked quinoa, browned beef, and corn kernels. Bring the chili back up to a simmer and let it cook for another 5 minutes to heat everything through.

Step 6

Finish by stirring in the fresh cilantro right before serving. Enjoy!