1 cup
GOYA® Organic Quinoa
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
1
large onion, chopped
1 tbsp.
GOYA® Minced Garlic
1 tbsp.
chili powder
1 tbsp.
GOYA® Ground Cumin
1 tsp.
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
½
large green pepper, seeded and diced
½
large red pepper, seeded and diced
1 tbsp.
GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
1 can (15.25 oz.)
GOYA® Golden Corn, drained and rinsed
Fresh cilantro, chopped
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksEnjoy 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!
Step 1
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.
Step 2
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.
Step 3
After 20 minutes, stir in reserved quinoa and corn. Cook for another 5 minutes. Serve and top with fresh cilantro.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works