Quinoa & Black Bean Chili

I was skeptical while this was cooking, but it turned out amazing! I think some diced avocado would add some creaminess and really put this over the top.

Quinoa & Black Bean Chili
1 cup uncooked quinoa, rinsed
2 cups water

1 tablespoon olive 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 ( I used 2)
1 jalapeno pepper, seeded and minced
2 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper to taste ( I didnt add any)
1 cup frozen corn
1/4 cup chopped fresh cilantro

Bring 2 cups water to a boil, add Quinoa. Cover, turn off heat, and let sit.
Heat 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 boil over high heat, then reduce heat to medium-low, cover, and simmer 30 minutes.
Stir in the quinoa and corn. Simmer another 15 minutes. Remove from the heat, and stir in the cilantro to serve.

Makes 10 1 cup servings.
My nutrition came out to be: 201 Calories, 35 carbs, 4 fat, 9 protein, 9 fiber, 227 sodium.