Quinoa and Black Bean Chili

In a medium pot, bring quinoa, 1½ cups water, and 1 tbsp of extra-virgin olive oil to a boil. Reduce heat, cover, and let simmer for 20 minutes, until water is absorbed and quinoa is tender. Set aside.

In a large pot, heat the remaining 1 tbsp of extra-virgin olive oil on medium-high heat. Add onion and jarred minced garlic, and cook until translucent, about 5 minutes.

Add chili powder, ground cumin, and oregano leaves, and stir for about 1 minute.

Stir in tomato sauce, black beans, green bell pepper, red bell pepper, chipotle peppers in adobo sauce, and 1 cup water. Bring to a boil; then reduce heat, cover and simmer for 20 minutes.

After 20 minutes, stir in reserved quinoa and sweet corn kernels. Cook for another 5 minutes.

Serve and top with fresh cilantro.