Red Bean and Quinoa Chili

(from chanale’s recipe box)

I make this with organic canned kidney beans since I don’t have a pressure cooker yet, so I’m going to rewrite the recipe to reflect that, but if you have dried, you can certainly pre-cook them. Also, this is another recipe we sometimes double (the leftovers are great for days).

It was incredible cooked in a pumpkin (<a href="http://flickr.com/photos/chanale/297551026/">see photo</a>).

Source: Feeding the Whole Family (145)

Prep time: 0 minutes
Cook time: 30 minutes
Serves 6 people

Categories: beans, chili, corn, dinner, kidney beans, quinoa, vegan, vegetarian, whole grains

Ingredients

  • 1 c. kidney beans (canned or pre-cooked)
  • 1 tsp. cumin
  • 3 c. water
  • 2 tsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 tsp. sea salt
  • 1 large green pepper, chopped (I omit this since I despise peppers)
  • 2 cloves garlic, minced
  • 1-2 tsp. cumin
  • 1 tsp. dried oregano
  • 1/8 tsp. cinnamon
  • 1/8 tsp. cayenne
  • 2/3 c. quinoa, rinsed in warm water and drained
  • 1 c. corn (fresh or frozen)
  • 1-2 c. organic tomato sauce
  • 1 c. water

Directions

  1. Heat oil in large skillet (I like my big cast iron pan) on medium heat.

  2. Add onion, salt, garlic, pepper, and spices; sauté for 5-10 minutes.

  3. Add rinsed quinoa and stir in.

  4. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes.

  5. Add cooked beans to other ingredeints; simmer another 10 minutes.

  6. It’s optional to top each bowl with sprinkled cheese.

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