Quinoa Chili Bowl with Black Bean

INGREDIENTS

1 (15-ounce) can black beans, drained and rinsed
1 clove garlic, minced
1/2 cup chopped onions
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup uncooked quinoa (any variety), well rinsed
1-1/2 cups corn kernels, frozen, from the cob, or drained from the can
1 red bell pepper, stemmed, seeded, and diced
1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can)
3 cups low sodium chicken or vegetable broth (add more for a thinner soup)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher or sea salt
1/8 teaspoon cayenne pepper

RECIPE PREPARATION

Sauté onion and bell pepper in skillet with olive oil over medium heat for about 5 minutes, until the onion is softened and translucent.

Add minced garlic. Cook for an additional 30 seconds, until golden and fragrant.

Stir in stock, diced tomatoes with juice, quinoa, salt, chili powder, cumin, and cayenne pepper.

Simmer over medium high heat until the quinoa softens, about 20 minutes.

Add corn kernels and black beans. Cook for an additional 5 minutes, stirring occasionally, until cooked through.

Serve and enjoy!

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