I really like this vegetarian chili to mix things up a bit. Great with cornbread or breadsticks!
Quinoa Chili
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoons salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water
1 can (15 ounces) corn, drained
1 can (15 ounces) tomato sauce
1 cup water
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
Directions
1)
Heat oil in pot over medium heat. Add onions, and sauté until tender.
Add salt, garlic, green pepper and spices; sauté for 5-10 minutes.
2)
Add rinsed quinoa and stir until combined. Add corn, tomato sauce, and
water to onion/quinoa mixture. Simmer together 20 minutes.
3)
Add beans to the pot and simmer another 15 minutes.
Can serve with sour cream or cheese, if you like.
