Quinoa Chili

by Jennifer on January 13, 2009

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I was looking for something different and at the same time healthy in a comfort food, so I decided to work on chili (yes, I was really craving a huge plate of mac & cheese). I added a huge nutritional boost by adding Quinoa. Please give it a try and don’t point it out to anyone before they try it).
2 teaspoons olive oil
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
3 teaspoons ground cumin
1 teaspoon coriander
2 teaspoons dried oregano
1.5 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
2 can organic dark red kidney beans, undrained
1 can organic black beans, undrained
1.5 cups frozen corn kernels
28 oz. can organic no-salt-added diced tomatoes
Cooked quinoa (see post below)-try a cup and then add more if you wish.
Cilantro, chopped
1. Heat oil in Dutch oven/large pot over medium-high heat. Add onion and peppers and cook for 5 minutes.
2. Turn the heat to medium, add the garlic and the next 4 ingredients and cook for another 2 minutes.
3. Turn heat to high and add the remainder of the ingredients, allow to come to a boil, stirring frequently.
4. Finally, lower the heat and simmer for the next 2-3 hours, continuing to stir and taste to adjust seasoning periodically. Stir in Quinoa and chopped cilantro and mix.
Go start the fireplace, put on your PJ’s and slippers, and curl up under a blanket with the bowl of chili. Your body and mind will thank you.

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