Quinoa Chili

Quinoa Chili

There's nothing better during the cold gloomy winter than something warm and hearty for dinner.  This quinoa chili hits the spot perfectly.  It is my very favorite chili!  Since making it for the first time I haven't made another chili since--expect for the very occasional white chili.  I never eat this meal without a huge garnish of sour cream on the side--this is a must, and creates the perfect flavor.

 (source)

Quinoa Chili

(adapted from this recipe)

2 teaspoons organic coconut oil or grass fed butter

1 medium onion, chopped

2 teaspoons Real Salt

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon dried oregano

1/4 teaspoon cinnamon

2/3 cup quinoa, rinsed and drained*

1 cup organic frozen corn

1 can tomato sauce (about 2 cups)

1 cup water

2 can kidney beans, rinsed and drained

1. Heat oil in a large pot over medium heat.  Add onions and saute until tender.  Add salt, garlic, cumin, oregano, and cinnamon.

2. Add rinsed quinoa to pot.  Stir in corn, tomato sauce, and water.  Simmer together 20 minutes stirring occasionally.  

3. Add rinsed beans to pot.  Stir and simmer another 15 minutes.  Serve with grated cheese, sour cream, or avocado.