White Quinoa Vegetarian Chili {Stove Top}

Printed from healthyfamilycookin.blogspot.com

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The stove top method is perfect for when you are in a hurry.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

1 Cup water

2 (15-1/2 oz.) cans kidney beans, rinsed and drained

DIRECTIONS:

Heat oil in a skillet over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, and cinnamon. Sauté for 5 to 10 minutes. Add the white quinoa and stir. Then add corn, tomato sauce, and water. Simmer together 20 minutes. Add the kidney beans and simmer for 15 more minutes. Serve with cheese, sour cream or avocados.

Recipe Source: Adapted from the Food Nanny