Chili with Quinoa, Black Beans & Corn

Main Courses


1 teaspoon olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 cup uncooked quinoa
26 ounce carton of crushed tomatoes
8 ounce carton of tomato sauce
1 cup water (+ more as needed)
1 15 ounce carton of organic black beans, rinsed well to remove starch
1½ cups of frozen organic corn kernels
2 roasted, peeled poblano peppers, chopped *
½ teaspoon smoked paprika
2 teaspoons chili powder
light sprinkle of cayenne pepper
½ teaspoon salt (or more to taste)
¼ teaspoon fresh ground black pepper (or more to taste)
handful of fresh cilantro leaves

Saute chopped onions in olive oil in a medium saucepan until they become translucent (about 3-5 minutes). Add garlic, paprika, chili powder, cayenne, salt and pepper and cook for another 2 minutes. Add crushed tomatoes, tomato sauce and water to onion mixture and bring to boil. Add quinoa, bring to boil and than simmer on low for 30 minutes, adding more water if needed. Taste and season with more salt, pepper, chili powder if needed. Add corn, black beans and chopped poblano. Bring to boil and simmer on low heat and cook for another 10 minutes. Keep adding more tomato sauce or water if needed to thin it out. Serve in large bowls and top with fresh cilantro.

*To roast poblano peppers, place the oven rack in the upper third of the oven and turn on broiler. Line a baking sheet with foil. Lay peppers on their sides and place under broiler. Broil until the skin is charred (about 3 minutes). Give them a half turn and broil on all sides keeping careful watch, as they char quickly. Put in a plastic or paper bag until cooled and peel.