Quinoa and Red Bean Chili
This nice and hearty vegetarian chili is not only delicious, it is also nutrient dense. Packed with quinoa, red beans peppers and spices this is a great comforting winter’s meal. Cook it in one pot and if you double the recipe enjoy it for lunch throughout the week. I like to serve it with my cornbread, and garnish with cheese, sour cream and avocado chunks.
This recipe is adapted from the book Feeding the Whole Family by Cynthia Lair, a great little cookbook with a few family favorites in it.
Red Bean and Quinoa Chili
1 can dark red kidney beans, rinsed
2 teaspoons olive oil
1 large onion, chopped
1 large green pepper, chopped
1 teaspoon or to taste kosher salt
2 cloves garlic, minced
2 teaspoons cumin
1/8th teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon chili powder (not spicy – I use McCormick’s dark)
2/3 cup quinoa rinsed in warm water and drained (red or white)
1 – 2 cups tomato sauce
1 – 2 cups frozen corn –thawed in theory
1 cup water
heat the oil in a skillet on medium heat. Add onion, pepper, salt, garlic, and spices, sautee 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beans to other ingrediens; simmer for another 10 minutes. Top each bowl with a sprinkle of grated cheese, a dollop of sour cream and some avocado if you have it.