Zesty Quinoa Chili

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Step 1

Start by bringing the quinoa and water to a boil in a saucepan over high heat. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the quinoa is tender and the water is fully absorbed—this usually takes about 15 to 20 minutes.

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Step 2

While the quinoa is cooking, heat a large skillet over medium-high heat and add the ground beef. Cook it, breaking it up with a spoon, until it’s nicely browned and no longer pink. Drain off any excess fat, then set the beef aside.

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Step 3

Next, heat the olive oil in a big pot over medium heat. Add the chopped onion, garlic, and jalapeño, and cook, stirring occasionally, until the onion softens and becomes translucent—about 5 minutes. Sprinkle in the chili powder and cumin, cooking for another minute to bring out their flavors.

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Step 4

Now, stir in the diced tomatoes, black beans, green and red bell peppers, zucchini, oregano, and parsley. Season everything with salt and black pepper to your taste. Let it all simmer gently until the peppers are tender, which should take around 20 minutes.

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Step 5

Once the veggies are soft, mix in the cooked quinoa, browned beef, and corn kernels. Let the chili come back to a simmer and cook for another 5 minutes to heat everything through.

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Step 6

Finally, stir in fresh cilantro just before serving for a bright, fresh touch.