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.

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