Ultimate Hearty Quinoa Chili Recipe: A Delicious and Flavorful Dish

Ingredients

• 1 cup of raw quinoa, thoroughly rinsed
• 2 cups of water
• 1 pound of lean ground beef
• 1 tablespoon of extra virgin olive oil
• 1 chopped onion
• 4 minced garlic cloves
• 1 jalapeno pepper, deseeded and finely minced
• 1 tablespoon of chili powder
• 1 tablespoon of ground cumin
• 1 can (28 ounces) of crushed tomatoes
• 2 cans (19 ounces each) of black beans, rinsed and drained
• 1 chopped green bell pepper
• 1 chopped red bell pepper
• 1 chopped zucchini (Optional addition)
• 1 teaspoon of dried oregano leaves
• 1 teaspoon of dried parsley
• Salt and freshly ground black pepper to your liking
• 1 cup of thawed frozen corn kernels
• 1/4 cup of freshly chopped cilantro

Step 1

In a large saucepan, bring water and quinoa to a boil over high heat. Lower the heat to medium-low, cover the pan, and simmer until the quinoa is tender and has absorbed all the water, which usually takes around 15 to 20 minutes.

Step 2

Meanwhile, in a spacious skillet over medium-high heat, cook and crumble the ground beef until it is evenly browned and no longer pink. Once done, drain off any excess grease and set the beef aside.

Step 3

In a large pot, heat olive oil over medium heat. Add in diced onion, minced garlic, and chopped jalapeno pepper. Cook and stir until the onion turns soft and translucent, typically around 5 minutes. Season with chili powder and cumin, letting the spices release their aroma for an additional minute. Mix in diced tomatoes, black beans, chopped green and red bell peppers, sliced zucchini, dried oregano, and fresh parsley. Season with salt and black pepper to your liking. Let it all simmer until the bell peppers are tender, which usually takes about 20 minutes.

Step 4

Once the peppers are tender, add the cooked quinoa, beef, and corn kernels to the pot. Bring it back to a simmer and cook for an additional 5 minutes to reheat everything. Finally, stir in freshly chopped cilantro right before serving.