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
- 1 teaspoon groúnd cúmin
- 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
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