Red Bean And Quinoa Chili

• 1 cup dried kidney beans, soaked and drained
• OR 2 small cans of kidney beans
• 3 cups water, divided OR 1 cup of water if using canned kidney beans
• 2 tsp. cumin
• 1 T. extra-virgin olive oil
• 1 medium onion, chopped
• 2 tsp. sea salt, divided
• 2 cloves garlic, minced
• 1 large green or red pepper, chopped
• 1 tsp. dried oregano
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne (optional)
• 2/3 cup quinoa, rinsed in warm water and drained
• 1 cup fresh or frozen corn
• 1-2 cups organic tomato sauce
• Grated cheese for garnish (optional)
• Ground beef, tempeh, or Italian sausage (optional)

1. Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups water (45 minutes).
2. Heat oil in skillet on medium heat. Add onion, salt, garlic, pepper and spices; saute 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 cooked beans to other ingredients; simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.

kidney beans, kidney beans, water, cumin, extravirgin olive oil, onion, salt, garlic, green, oregano, ground cinnamon, cayenne, quinoa, corn, tomato sauce, ground beef

Taken from www.epicurious.com/recipes/member/views/red-bean-and-quinoa-chili-50156705 (may not work)