2 serrano chiles, seeded if less spice is desired, chopped
1 small green pepper or 3/4 c chopped
1 small red pepper or 3/4 c chopped
pinch salt/pepper
3 c black beans (28 oz can or 1 c dried. but if they're dried they need to be cooked first)
4 c vegetable stock or water, more stock/water if necessary
2 bouillon cubes if not using stock
1/2 c quinoa, rinsed
15 oz can corn or 1.5 c frozen corn
14 oz can diced tomatoes, or better yet, Rotel
Juice of 1 large lime...2 c cilantro, chopped
Instructions
In a heavy bottomed soup pot over medium heat, place the first 11 ingredients in the pan and saute for at least 10 minutes. Add the beans and stock and quinoa and bring to a boil. Cover, turn heat down to a simmer and cook for 20 minutes, then add the corn and tomatoes.
You may need to add more water to reach your desired thickness. I like a super chunky stew. Turn heat to low and cover for 20 more minutes.
Stir in the lime juice and cilantro and season with salt/pepper to taste. This is delicious topped vegan sour cream mixed with roasted garlic, lime juice and paprika, and some chopped avocado.
Originally Submitted
12/10/2012
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