Quinoa Vegetable Chili

By [e-mail]

From Happy Gal.

Ingredients

• 3 Tablespoons oil (coconut or olive)
• 1 large onion, chopped
• 2 bell peppers, any color, core and seeds removed, then diced
• 1 1/2 cups corn, fresh or frozen
• 4 cloves garlic, minced
• 2 large cans (28 oz) diced tomatoes with juice
• 1 15 oz can kidney beans, drained and rinsed
• 1 15 oz can white beans, drained and rinsed
• 3-4 bay leaves
• 1 heaping Tablespoon chili powder
• 2 teaspoons ground cumin
• 2 tsp kosher salt
• 1 cup uncooked quinoa (any color)

Preparation

Step 1

Heat the oil in a large pot over medium heat. Add the onion and peppers and sauté about 5 minutes. Add the corn and garlic and cook for another minute or two. Add the tomatoes (with the juice), beans, bay leaves, and seasonings and bring to a boil. Turn the heat to low and simmer uncovered for 30-45 minutes. While the chili is cooking, cook the quinoa . After quinoa is cooked, add it to the chili and stir to combine. Remove the bay leaves, and your chili is ready to serve! Don’t forget to add your favorite toppings: sour cream, cheese, avocado, green onions, cilantro, or whatever else you can think of! In place of a spoon, use tortilla chips to scoop up the chili.