Ingredients
Units
- 1/2 cup corn kernels, fresh or frozen
- 1 tbs olive oil
- 1 medium white onion (diced)
- 1 medium poblano pepper (diced)
- 1 medium stalk of celery (diced)
- 1 medium carrot (diced)
- 1 bell pepper, diced (any color)
- 1 medium jalapeno (seeds and ribs removed, and diced)
- 1/2 teaspoon freshly ground black pepper
- 1 tbs chili powder (no-salt)
- 2 tsps ground cumin
- 1 tsp onion powder
- 1/2 teaspoon garlic powder
- 1 15 oz. can no-salt added diced tomatoes
- 1 15oz. can no-salt added black beans
- 3 cups unsalted vegetable broth
- 2 bay leaves
- 1/2 cup red or white quinoa (very well rinsed)
Instructions
- Preheat the olive oil in a large Dutch oven over medium heat until it shimmers. Add in the onion, poblano, celery, carrot, corn and jalapeno. Season with freshly ground black pepper.
- Cook until vegetables are softened, approximately 5-7 minutes.
- Stir in the chili powder, cumin, onion powder, and garlic powder.
- Stir for 1 minute to bloom the spices.
- Add in the canned or fresh tomatoes, reserved corn, black beans, broth, and bay leaves.
- Simmer for 10 minutes, or until warmed through.
- Add in the quinoa, and simmer for 15-20 minutes, or until cooked through.
- Garnish with cilantro, onion, and jalapeno.
Notes
Approximate sodium content: 72mg per serving
Nutrition information is estimated and may vary depending on the specific brands and ingredients used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt