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RED BEAN AND QUINOA CHILI

from Feeding the Whole Family
by Cynthia Lair

Makes 6-8 servings

1 C dried kidney beans, soaked and drained
3 C water, divided
2 tsp ground cumin, divided
1 Tbsp extra virgin olive oil
1 medium onion, chopped
2 tsp sea salt, divided
2 cloves garlic, minced
1 large bell pepper, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne
2/3 C quinoa, rinsed and drained
1 C fresh or frozen corn
1 to 2 cups organic tomato sauce

Place beans in a large pot with 2 cups water and 1 tsp of cumin; bring to a boil. Simmer on low heat, covered, until tender (1 hour). You can also replace this with 2 cups canned beans.

Heat oil on medium heat. Add onion, 1 tsp of the salt, garlic, bell pepper, the remaining 1 tsp of cumin, and the rest of the spices and saute' for 5 to 10 minutes. Add quinoa and stir in. Add corn, tomato sauce, and the 1 cup of water to onion/quinoa mixture. Simmer 20 minutes. Add cooked beans and second tsp of salt; simmer another 10 minutes. Top with grated cheese.

~Ava