![Red Bean and Quinoa Chili](https://www.tfhd.com/sites/default/files/styles/medium/public/wn/unnamed-4_19.jpg?itok=15-xcLob)
Ingredients:
- 1 can kidney beans
- 2 tsp cumin
- 3 cup water
- 1 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 tsp sea salt (divided)
- 2 clove garlic, minced
- 1 large green pepper, chopped
- 1 tsp dried oregano
- 1/4 tsp cinnamon
- 1/8 tsp cayenne pepper
- 2/3 cup quinoa, rinsed and drained
- 1 cup fresh or frozen corn
- 2 15-oz can diced tomatoes
- 2-3 tbsp tomato paste
- 1 cup water
Directions:
Heat oil in skillet on medium heat. Add onion, 1 teaspoon of the salt, garlic, green pepper, cumin, and the rest of the 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 and remaining 1 teaspoon of salt to other ingredients, simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.
Recipe Source: Lisa Fligor, her own recipe she made in August's Cancer Center Cooking Club