Quinoa Chili

• 1 cup quinoa, rinsed well
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon oregano, dried
• 1 -2 tablespoon caraway seed, crushed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 28 ounces crushed tomatoes
• 28 ounces diced tomatoes
• 1 teaspoon parsley, dried
• 1/4 cup fresh cilantro, chopped
• 28 ounces dark red kidney beans, rinsed well
• salt and pepper
• 2 -4 cups vegetable broth
• 1 cup frozen corn, thawed

1. -Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low.
2. -Cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. Set aside.
3. -Heat the olive oil in the pan over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
4. -Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. Cook 1 minute to release the flavor of the spices.
5. -Stir in the red bell pepper and zucchini, cook about 3 minutes.
6. - Add the tomatoes, parsley, cilantro, kidney beans.
7. -Season with Salt and Pepper.
8. -Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
9. -Stir in the corn, fold in the quinoa.
10. -Return to a simmer and cook 10-15 minutes to reheat.

quinoa, water, olive oil, onion, garlic, chili powder, ground cumin, cayenne pepper, red pepper, oregano, caraway, red bell pepper, zucchini, tomatoes, tomatoes, parsley, fresh cilantro, kidney beans, salt, frozen corn

Taken from www.food.com/recipe/quinoa-chili-494779 (may not work)