This easy, meatless classic has a little extra texture thanks to quinoa, which simmers in the black bean broth and gives it body.
Ingredients
- 1 cup dry black beans
- 2 large carrots
- 1 medium green pepper, chopped
- 1 15-ounce can diced tomatoes
- 1/4 cup quinoa, rinsed
- 4 cups water
- 1 1/2 tablespoons chili powder
- 1 teaspoon salt
Preparation
- Sort and rinse the black beans. Place in a large pot with the water and bring to a boil, then cover and cook on medium-low for 45 minutes.
- Add the carrots, green pepper, canned tomatoes and juices, quinoa, chili powder and salt. Return to a boil, then reduce to medium-low and cover the pot. Cook for 20 minutes, until the beans and vegetables are tender. Uncover and simmer for five minutes to thicken slightly. Serve hot.
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