2 cans kidney beans, rinsed & drained (or whatever beans you like)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water &
cup frozen corn
1 can tomato sauce, low salt (about 2 cups)
1 cup water
Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese, sour cream, sliced avocados or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings.
Great to make ahead and put in the crock pot for later.
6 comments:
OKay, I've never tried quinoa... how do your kids like it?
I've only ever used it in this chili. Jeff and I love it, but the kids won't eat it. I always plan on making different quinoa dishes but always chicken out for some reason. You can just cook it to use in place of rice too--which someday I'll do.
So what do your kids eat?
Well...they have to try some and then usually fill up on cornbread or whatever else I'm serving. I definitely don't cater to my kids.
That's what my kids do too... I'll have to try this.
I tried this tonight! Rich and I liked it a lot... James ate a bit but William wouldn't touch it.
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