- 1/2 cup Quinoa
- 1 cup Water
- 2 tbsp Olive Oil, Extra Virgin
- 1 large Yellow Onion, chopped
- 32 g Jalapeno, minced
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 large Green Bell Pepper, chopped
- 1 zucchini(s), diced
- 4 cloves Garlic Clove, minced
- 15 oz Black, Beans
- 15 oz Beans, Kidney
- 15 oz Pinto Beans
- 15 oz Diced Tomatoes
- 1 tbsp ground cumin
- 2 tbsp Chili Powder
- 2 tsp Oregano
- 1 tsp Spices - Smoked Paprika
- 1 pinch salt and pepper
1. In a saucepan over medium heat bring 1 cup of water to a boil. Add quinoa and lower the heat to a simmer. Cook covered until all the water is absorbed (15-20 minutes). Set aside.
2. In a large saucepan, heat the olive oil over medium heat.Add the onion and cook until soft (about 5 minutes), stirring occasionally. Add jalapeno, carrot, celery, bell pepper, zucchini, and garlic, and cook, stirring often, until the vegetables start to soften (about 10 minutes).
3. Stir in pichuberries and cook for another 3-5 minutes, until they start releasing some of their juices.
4. Add cooked quinoa, beans along with their juices, tomatoes with juice, cumin, chili powder, oregano, paprika, salt, and pepper. Stir well.
5. Cover the pan and let the chili simmer over low heat for 25-30 minutes or until fragrant.
6. Serve warm, with any of the following optional toppings: chopped scallions, avocado slices, sour cream or plain Greek yogurt, shredded cabbage or lettuce, tortilla strips, lime wedges, chopped pichuberries.