Ingredients and Weight: - 1 cup uncooked quinoa - 2 tablespoons olive oil - 1 medium yellow onion, chopped (about 1 cup) - 2 cloves garlic, minced - 1 green bell pepper, chopped (about 1 cup) - 1 red bell pepper, chopped (about 1 cup) - 2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained - 2 cans (15 ounces each) black beans, rinsed and drained - 1 cup vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground chili powder - 1/2 teaspoon dried oregano - Salt and pepper to taste - 1/4 cup chopped fresh cilantro for garnish
Preparation Time: 15 minutes Cooking Time: 30-35 minutes Difficulty Level: 2 (Simple)
Preparation Method Steps: 1. Rinse quinoa under cold water for 1 minute. 2. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes. 3. Add green and red peppers and cook until softened, about 5 minutes longer. 4. Add tomatoes, black beans, vegetable broth, cumin, chili powder, and oregano. Season with salt and pepper to taste. 5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until quinoa is tender. 6. Stir in cilantro and serve warm.
Nutritional Information: - Calories: 250 per serving - Protein: 15 grams - Fiber: 10 grams - Fat: 5 grams - Carbohydrates: 30 grams
Dish Characteristics: - Vegetarian - Hearty and filling - Flavorful and aromatic - Perfect for a cold evening meal
User Comments: - "This chili was so delicious! It had the perfect balance of flavors and was incredibly comforting." - "I loved the addition of the quinoa, it made the chili more filling and nutritious." - "I'm not usually a big fan of vegetarian chili, but this one was a game changer. It was absolutely amazing!"
Special Precautions and Tips: - If desired, you can add ground turkey or beef to the chili for a protein boost. - For a spicier chili, add 1-2 diced serrano or jalapeño peppers to the recipe. - Serve with your favorite toppings such as sour cream, shredded cheese, or diced avocado.