Three-Bean Quinoa Chili

• 3 Tablespoons Olive Oil
• 1 cup Diced Onion
• 1/2 cups Chopped Celery
• 1 cup Chopped Green Pepper
• 3 cloves Minced Garlic
• 1 teaspoon Dried Oregano
• 1 Tablespoon Chili Powder
• 1/2 teaspoons Smoked Paprika
• 1 teaspoon Salt
• 3 pinches Black Pepper
• 1 whole Sweet Potato, In 1/2" Dice
• 1 can Diced Tomatoes (12 Oz)
• 1 bottle Tomato Passata (680mls) (tomato Sauce)
• 1 cup Water
• 1 cup Quinoa, Uncooked
• 1/2 cups Green Or Brown Lentils
• 2 cans Kidney Beans, Drained And Well Rinsed
• 1 can Chickpeas / Garbanzo Beans, Drained And Well Rinsed
• 3 cups Baby Spinach
• 1 cup Sweet Corn
• 1/4 teaspoons Cayenne Pepper

1. Heat oil over medium-low heat in a large heavy pot.
2. Add onions, celery and green peppers.
3. Saute for 3-4 minutes until beginning to soften.
4. Add garlic, spices and salt and pepper.
5. Saute 1-2 minutes further, taking care not to brown.
6. Add sweet potato and cook for 1-2 minutes.
7. Add tomatoes, tomato sauce and water and mix well.
8. Add quinoa and lentils.
9. Bring to a boil and reduce heat to low.
10. Let simmer for 20 minutes, stirring occasionally.
11. Add canned beans, baby spinach and sweet corn.
12. Let simmer another 10-15 minutes (may need to add a bit more water or broth if too thick).
13. Check seasoning.
14. Add salt and pepper to taste.
15. Serve with home-baked corn bread.
16. Freezes very well.

olive oil, onion, celery, green pepper, garlic, oregano, chili powder, paprika, salt, black pepper, sweet potato, tomatoes, tomato passata, water, quinoa, green or, kidney beans, chickpeas garbanzo beans, spinach, sweet corn, cayenne pepper

Taken from tastykitchen.com/recipes/main-courses/three-bean-quinoa-chili/ (may not work)