Quinoa And Black Bean Chili From Goya® - cooking recipe

Ingredients

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

Preparation

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.