Quinoa Vegetarian Chili

• 3 Tbsp. vegetable oil
• 1-3/4 cups yellow onions, chopped
• 1-1/2 Tbsp. garlic, minced
• 6 Tbsp. chili powder
• 3 Tbsp. ground cumin
• 1 Tbsp. chipotle chile pepper powder
• 1-1/4 gal. no-salt-added diced tomatoes, undrained
• 6 cups no-salt-added black beans, rinsed
• 6 cups no-salt-added red kidney beans, rinsed
• 6 cups Coarsely chopped red bell peppers
• 3 cups frozen corn
• 3 cups quinoa, rinsed
• 3 cups Kraft Habanero Heat Shredded Cheese
• 1-1/2 cups scallions, thinly sliced diagonally
• 1-1/2 cups fresh cilantro, roughly chopped

1. Heat oil in large pan or rondeau on medium-high heat.
2. Add onions; cook until softened, stirring occasionally.
3. Add garlic; saute 2 min.
4. Stir in seasonings; cook 2 min.
5. Stir in tomatoes, beans, peppers, corn and quinoa.
6. Bring to boil; cover.
7. Simmer on medium-low heat 25 min.
8. or until quinoa is tender, stirring occasionally.
9. For each serving: Ladle 1-1/2 cups (375 mL) chili into shallow bowl.
10. Garnish with 2 Tbsp.
11. (30 mL) cheese and 1 Tbsp.
12. (15 mL) each scallions and cilantro.

vegetable oil, yellow onions, garlic, chili powder, ground cumin, pepper powder, salt, nosalt, nosalt, red bell peppers, frozen corn, quinoa, cheese, scallions, fresh cilantro

Taken from www.kraftrecipes.com/recipes/quinoa-vegetarian-chili-164282.aspx (may not work)