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Enjoy a healthful, vegetarian meal packed with protein and flavor! In this hearty recipe, GOYA® Low Sodium Black Beans are cooked with onions, a medley of spices, rich tomato sauce, bell peppers and a hint of smoky chipotle. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too!
GOYA® Organic Quinoa
GOYA® Extra Virgin Olive Oil, divided
large onion, chopped
GOYA® Minced Garlic
GOYA® Ground Cumin
GOYA® Oregano Leaves
1 can (8 oz.)
GOYA® Tomato Sauce
2 cans (15.5 oz. each)
GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained and rinsed
large green pepper, seeded and diced
large red pepper, seeded and diced
GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
1 can (15.25 oz.)
GOYA® Golden Corn, drained and rinsed
Fresh cilantro, chopped
In a medium pot, bring quinoa, 1½ cups water and 1 tbsp. 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 the remaining 1 tbsp. of 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.
After a few months being Vegetarian the winter has arrived to my city and I started craving some warm and comforting chili.. This recipe is my favorite Vegetarian chili so far, I omitted the chipotle and doubled the green bell pepper cause it was all I had on hand. The chili tasted yummilicious, very filling and satisfied my craving.View All (5)