Quinoa and Black Bean Chili

I love my vegetables.
And tasty veggie dishes.
My hubby does not love his vegetables. And so, when I find a recipe that gets him to put vegetables in his mouth...and enjoy it...I consider the recipe to be a success. And when I love the recipe, too, and want to make it again within the same week, I consider it to be awesome.

This recipe is an awesome success.
And I wish I had taken a picture. But it was gone too fast.
It's not only delicious, it's really preeeeetty.
I'll steal someone else's picture to show you...

K, so it's teensy.  
Oh well. You get the idea...

Quinoa and Black Bean Chili from Taste of Home, found on Allrecipes.com

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
•  
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans 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 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro

Directions

1. Bring the quinoa 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 to 20 minutes; set aside.
2. 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 bell pepper, red bell 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.
3. 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. 

Here's my confession: I didn't add the key ingredient (the chipotle peppers) and it still was really yummy. I just added extra chili powder to make up the flavour and added a little cayenne for heat. I just couldn't find chipotle peppers...but I am desperate to! I love the flavour of chipotle peppers...and if this is good even without them? Daaaaaang.
If anyone finds chipotle peppers, I'm begging you to let me know where they showed up. Pleeeeeeeeeease...?