Vegan Harvest Chili

• 1 cup Quinoa, Uncooked
• 2 cups Water
• 1 whole Yellow Onion, Diced
• 6 cloves Garlic, Minced
• 1 Tablespoon Olive Oil
• 2 cans (15 Oz. Size) Black Beans, Drained
• 1 can (15 Oz. Size) Kidney Beans, Drained
• 24 ounces, fluid Tomato Sauce
• 2-1/2 cups Vegetable Broth
• 1 pound Vine-ripened Tomatoes, Diced
• 2 whole Yellow Bell Peppers, Chopped
• 1 whole Jalapeno, Sliced Thin
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Dried Rosemary
• 1 teaspoon Sea Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoons Chipotle Powder

1. 1. Bring quinoa and water to a boil in a medium pot. Once boiling, cover and reduce to a simmer for 15-20 minutes, stirring occasionally. Set aside.
2. 2. While quinoa is cooking, saute onions and garlic in olive oil in a large cooking pot over medium heat for 5-7 minutes.
3. 3. Add all ingredients as prepared to the pot and bring to a boil. Stir occasionally.
4. 4. Cover and reduce to a simmer for 25 minutes. Enjoy!

quinoa, water, yellow onion, garlic, olive oil, black beans, kidney beans, tomato sauce, vegetable broth, tomatoes, yellow bell peppers, cumin, chili powder, ground coriander, rosemary, salt, black pepper, chipotle powder

Taken from tastykitchen.com/recipes/soups/vegan-harvest-chili/ (may not work)