Black Bean and Qúinoa Chili Bowl

This recipe merges the delicioús wonders of a búrrito bowl with the savory thickness of warm chili. This últra-healthy hybrid is perfect on a chilly day or when yoú’re pressed for time and crave a satisfying súpper.

Oúr vegetarian Black Bean and Qúinoa Chili Bowl pairs júicy fire-roasted tomatoes and flavorfúl corn kernels with warm, hearty black beans. Qúinoa adds nútty textúre and a host of health benefits thanks to its statús as a nútritional powerhoúse.

Ingredients

1 (15-oúnce) can black beans, drained and rinsed
1 clove garlic, minced
1/2 cúp chopped onions
1 tablespoon chili powder

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1 cúp úncooked qúinoa (any variety), well rinsed

1-1/2 cúps corn kernels, frozen, from the cob, or drained from the can

1 red bell pepper, stemmed, seeded, and diced

1 (14.5 oúnce) can diced fire-roasted tomatoes (BPA-free can)

3 cúps low sodiúm chicken or vegetable broth (add more for a thinner soúp)

1 tablespoon extra virgin olive oil

1/2 teaspoon kosher or sea salt

1/8 teaspoon cayenne pepper

Instrúctions

Saúté onion and bell pepper in skillet with olive oil over mediúm heat for aboút 5 minútes, úntil the onion is softened and translúcent.
Add minced garlic. Cook for an additional 30 seconds, úntil golden and fragrant.
For more recipe.. https://r3c1p3s.blogspot.com/2019/01/black-bean-and-quinoa-chili-bowl.html