1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped (I didn't have fresh garlic on hand, so I used garlic powder)
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes (I used a can of RoTel tomatoes)
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped (I just used one green pepper, no red this time)
1 red bell pepper, chopped
1 zucchini, chopped (I skipped the zucchini)
1 jalapeno pepper, seeded and minced (Since I used RoTel tomatoes, I did not add any jalapeno)
1 tablespoon minced chipotle peppers in adobo sauce (I used a small can of green chiles)
1 teaspoon dried oregano (Instead of the spices listed, I used a packet of chili seasoning)
salt and ground black pepper to taste
1 cup frozen corn
1/4 cup chopped fresh cilantro (I'm not a fan of cilantro, so I left it out)
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.
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.
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.