Quinoa and Black Bean Chili

Ingredients

• cup swater
• cup uncooked quinoa, rinsed
• tablespoon vegetable oil
• onion, chopped
• clove sgarlic, chopped
• tablespoon chili powder
• tablespoon ground cumin
• (19 ounce) can sblack beans, rinsed and drained
• (28 ounce) can crushed tomatoes
• green bell pepper, chopped
• red bell pepper, chopped
• zucchini, chopped
• jalapeño pepper, seeded and minced
• tablespoon minced chipotle peppers in adobo sauce
• teaspoon dried oregano
• salt and ground black pepper to taste
• cup frozen corn
• 1/4 cup chopped fresh cilantro

Instructions

1. Bring water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 to 20 minutes. Set aside.
2. Meanwhile, heat oil in a large pot over medium heat.
3. Add onion; cook and stir until onion softens and turns translucent, about 5 minutes.
4. Add garlic, chili powder, and cumin; cook and stir for 1 minute to release the flavors.
5. Stir in black beans, tomatoes, bell peppers, zucchini, jalapeño pepper, chipotle pepper, and oregano.
6. Season with salt and pepper.
7. Bring to a simmer over high heat, then reduce the heat to medium low, cover, and simmer for 20 minutes.
8. Stir in quinoa and corn. Cook until corn is heated through, about 5 minutes. Remove from the heat, stir in cilantro, and serve.