Quinoa Chili

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 cup quinoa, rinsed well
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon oregano, dried
• 1 -2 tablespoon caraway seed, crushed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 28 ounces crushed tomatoes
• 28 ounces diced tomatoes
• 1 teaspoon parsley, dried
• 1/4 cup fresh cilantro, chopped
• 28 ounces dark red kidney beans, rinsed well
• salt and pepper
• 2 -4 cups vegetable broth
• 1 cup frozen corn, thawed

Recipe

• 1 -bring the quinoa and water to a boil in a saucepan over high heat. reduce heat to medium-low.
• 2 -cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. set aside.
• 3 -heat the olive oil in the pan over medium heat. stir in the onion and garlic. cook and stir until the onion has softened and turned translucent, about 5 minutes.
• 4 -season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. cook 1 minute to release the flavor of the spices.
• 5 -stir in the red bell pepper and zucchini, cook about 3 minutes.
• 6 - add the tomatoes, parsley, cilantro, kidney beans.
• 7 -season with salt and pepper.
• 8 -simmer until the peppers and zucchini are tender crisp, about 20 minutes.
• 9 -stir in the corn, fold in the quinoa.
• 10 -return to a simmer and cook 10-15 minutes to reheat.