Quinoa And Black Bean Chili From Goya®

• 1 cup GOYA(R) Organic Quinoa
• 1 tablespoon GOYA(R) Extra Virgin Olive Oil
• 1 large onion, chopped
• 1 tablespoon GOYA(R) Minced Garlic
• 1 tablespoon chili powder
• 1 tablespoon GOYA(R) Ground Cumin
• 1 teaspoon GOYA(R) Oregano Leaves
• 1 (8 ounce) can GOYA(R) Tomato Sauce
• 2 (15.5 ounce) cans GOYA(R) 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(R) Chipotle Peppers, in Adobo Sauce, finely chopped
• 1 (15.5 ounce) can GOYA(R) Corn Kernels, drained and rinsed
• Fresh cilantro

1. 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.
2. 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.
3. After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro sprigs.

quinoa, olive oil, onion, garlic, chili powder, ground cumin, oregano, tomato sauce, black beans, green bell pepper, red bell pepper, peppers, kernels, fresh cilantro

Taken from www.allrecipes.com/recipe/254397/quinoa-and-black-bean-chili-from-goya/ (may not work)