Black Bean and Quinoa Chili

This is super yummy!

1 cup uncooked quinoa, rinsed
2 cups chicken or vegetable broth
1 tablespoon olive oil
1 onion, chopped
4-5 cloves garlic, minced
2 tablespoons sherry
2 red bell peppers, chopped
2 cans of black beans, drained and rinsed
1 cup spinach
1 cup frozen corn
2 tomatoes, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced chipotle peppers in adobo sauce
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon cumin
1/2 cup chopped fresh cilantro

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.

2.  While the quinoa is cooking, heat the olive oil in a large pot over medium heat. Add the onions and after a couple of minutes add the minced garlic. Deglaze the pan with the sherry and then add the chili powder and cumin and cook for about a minute. Stir in the peppers, spinach, corn, tomatoes, jalepeno, chipotle pepper, black beans, and oregano and saute for 5 minutes. Stir in can of chicken broth and bring to a boil, then reduce heat to medium-low, cover and simmer 10-15 minutes.

3. Stir in the quinoa and sprinkle with cilantro.

4. Serve with cheese or sour cream or nothing! The spicy level can be adjusted by just omitting peppers.