¾ cup uncooked quinoa, rinsed
1½ cups water
1 Tbsp. canola oil
1 onion, chopped
1 Tbsp. chili powder
½ tsp. ground cumin
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can tomato sauce
2 (19 oz.) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
1 jalapeno, minced, with seeds for spicy chili
1 Tbsp. minced chipotle peppers in adobo sauce
1 tsp. dried oregano
Pinch of salt and pepper to taste
1 cup frozen corn
¼ cup fresh cilantro, chopped
- Add quinoa and water to a saucepan over high heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender and water is absorbed, 15-20 minutes; set aside.
- Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in onion and cook until it turns translucent, about 5 minutes.
- Add garlic, chili powder, and cumin; cook and stir 1 minute to release flavors. Add the tomatoes, beans, all 4 types of peppers, zucchini, and oregano. Bring to a boil, reduce heat to-low, cover, and simmer 20 minutes. Add a small amount of water, as needed to thin chili.
- After 20 minutes, stir in corn and quinoa. Simmer until heated through, about 5 minutes. Remove from heat and stir in cilantro.
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- Center for Nonviolence advocates for the health of immigrants
- Mary Tyndall completes Mutz Philanthropic Leadership Institute
- Staff complete training to help make the Foundation’s work more effective