Quinoa Chili

• 1/2 cup uncooked quinoa
• 3 cups water or bean cooking liquid
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cup unsalted tomato sauce OR: 1/4 cup unsalted tomato paste + 3/4 cup water
• 1 Tbsp olive oil
• 1/2 cup chopped onion
• 2 celery stalks, diced
• 1 Tbsp (2 - 3 cloves) minced garlic
• 1 jalapeno pepper, minced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 tsp cumin powder
• 2 tsp gr coriander
• 1 tsp paprika
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/8 - 1/4 tsp chipotle pepper powder
• 1 bay leaf
• 1 Tbsp Soy Sauce
• 1/4 cup chopped cilantro
• Fresh ground black pepper to taste

1. Stove-top Directions-30 minute cook time
2. 1. Soak the quinoa 5 minutes. Rinse, then drain into a colander
3. 2.Heat the oil on medium-high in a dutch oven or large sauce pan. Add garlic, jalapeno, onion and celery and cook until soft (about 5 minutes). Add the peppers and cook 5 more minutes. Add the spices and herbs, stir 2 minutes. Add the beans, water or bean liquid, tomato sauce, and quinoa. Bring to boil, cover, and simmer 20 minutes or until quinoa is cooked. Stir in soy sauce, and pepper. Adjust seasonings to your liking.
4. 3. Serve garnished with cilantro and whatever other toppings you like

quinoa, water, kidney beans, black beans, tomato sauce, olive oil, onion, celery stalks, garlic, pepper, green bell pepper, red bell pepper, cumin powder, coriander, paprika, basil leaf, thyme, pepper powder, bay leaf, soy sauce, cilantro, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/quinoa-chili-53062701 (may not work)