Quinoa and Black Bean Chili

1 c. uncooked quinoa, rinsed in cold water
2 c. water

1 T. vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 T. chili powder
1 T. ground cumin
1 (28 oz.) can crushed tomatoes
2 (19 oz.) can black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 T. minced chipotle peppers in adobo sauce
1 tsp. dried oregano
salt and pepper, to taste
1 c. frozen corn
1/4 c. fresh cilantro, chopped

Bring the quinoa (pronounced "keen-wa") and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15-20 minutes; set aside.

Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green pepper, red pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat and stir in the cilantro to serve.

My adjustments:
I didn't add a jalapeno pepper.
I did add a little extra chipotle pepper.

This has tons of heat. I liked it but my kids did not. If I made it again I'd probably half the chili powder and cumin amounts. We put sour cream and grated cheddar cheese on top. That helped with the kick. I served it with corn bread.

Corn Bread

1 c. butter
1 1/3 c. sugar
4 eggs
2 c. buttermilk
1 c. cornmeal
3 c. flour
1 tsp. salt
1 tsp. baking soda

Melt butter and add sugar. Beat together. Add eggs and beat until well blended. Combine buttermilk and soda and stir into mixture. Add salt, cornmeal and flour and stir until just blended. Put in greased 9x13" pan. Bake at 375 degrees for 30 minutes or until it's lightly brown on top.