Red Bean and Quinoa Chili
Red Bean and Quinoa Chili
Ingredients
- 2 cans 15-ounces each of kidney beans, drained and rinsed
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1-2 teaspoons sea salt
- 2 garlic cloves minced
- 1 large red pepper chopped
- 1 teaspoon dried oregano
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne
- ⅔ cup quinoa rinsed in warm water and drained (not cooked)
- 1 cup frozen corn
- 1 cup organic tomato sauce
- 1 cup water
- 1 bunch of kale or spinach chopped
- Grated cheddar cheese optional
Instructions
- Drain and rinse beans.
- Heat oil in a skillet on medium heat.
- Add onion, 1 teaspoon of salt, garlic, red pepper, cumin, oregano, cinnamon, and cayenne. 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.
- Add kale or spinach and simmer until greens are wilted.
- Simmer for another 5-10 minutes, salt and pepper to taste .
- Top each bowl with a sprinkle of grated cheese (if desired).
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