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Quinoa Chili Casserole

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Quinoa Chili Casserole

Florence
Print Recipe
Course Main
Cuisine Mexican
Servings 6

Ingredients
  

  • 3 tsp olive oil
  • 1 medium sweet onion diced
  • 1 medium red bell pepper diced
  • 2 garlic cloves grated or minced
  • 2 cups quinoa
  • 1 cup vegetable broth
  • 2 1/2 cups water
  • 1 - 15 oz can black beans drained and rinsed
  • 1 - 15 oz can diced tomatoes
  • 1/2 Tbsp chili powder
  • 1 tsp cumin
  • 1/8 tsp black pepper
  • 2 cups shredded Cheddar cheese

Instructions
 

  • Preheat oven to 350°F.
  • Lightly grease 13x9 baking pan.
  • In large skillet over medium-high heat, combine olive oil, onions, red bell pepper and cook until vegetables are tender.
  • Stir in remaining ingredients EXCEPT cheese.
  • Bring mixture to a boil, turn down to low, cover and simmer for 20 minutes.
  • Place mixture in the 13x9 pan and sprinkle with cheese.
  • Bake for 15 minutes (cheese should be bubbly and melted)
  • Remove and let stand for approximately 10 minutes to let it all set together.

 

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