Directions

1. Combine quinoa and 1 1/3 cups water in a small pot. Cover and bring to a boil.
2. Turn heat down to low and simmer uncovered until water is completely absorbed, about 10-15 minutes. Fluff with a fork and set aside.
3. In a large pot coated with nonstick cooking spray, cook onions and garlic over low-medium heat for 2 minutes. Add half of the vegetable stock and bring to a boil.
4. Add carrots, red bell pepper, ground chipotle pepper, and sweet potatoes. Cook uncovered over medium heat for 10 minutes.
5. Add remaining vegetable stock to pot along with diced tomatoes, tomato sauce, cilantro, chili powder, cumin, and salt.
6. Cook uncovered over medium heat, stirring occasionally, allowing mixture to thicken and flavors to blend for about 15 minutes.
7. Add black beans, and corn. Cover and continue cooking over low heat for 10-15 minutes.
8. Serve ¼ cup quinoa with 1 cup chili. Serve hot.

Recipe Tips