Quinoa Chili

2 tablespoons extra virgin olive oil

1 onion, chopped

4 garlic cloves, chopped

2 red bell peppers, chopped

2 medium sweet potatoes, peeled/chopped (about 1 lb)

2 tablespoons chili powder

2 teaspoons ground cumin

1 28 ounce can whole or diced tomatoes

1 15oz can kidney beans, drained and rinsed or  (1 1/2 cups of home cooked beans)

1 15oz can cannellini beans, drained and rinsed or (1 1/2 cups of home cooked beans)

1 tablespoon cider vinegar or red wine vinegar

1 1/2 teaspoons salt

1/4 teaspoon ground pepper

1/2 cup quinoa

1/4 cup chopped fr3esh parsley or 6 teaspoons of dried parsley

2 cups water

In a large pot, heat oil and sauté onion and garlic until softened.  Add bell peppers and sweet potatoes and cook for 2 minutes.  Add the chili powder and cumin and stir for 1 minute.  Add the tomatoes and break them up with a spoon.  Add the beans, vinegar, salt, pepper and 2 cups water. Bring to a boil, reduce heat and simmer, stirring occasionally for 10 minutes.  Stir in the quinoa and simmer, stirring often for about 15 minutes or until the quinoa and sweet potatoes are tender.  You can add 1/2 cup or so of water if it becomes too thick.  Stir in the parsley and serve. 

serves 4-6

This is a tasty and favorite chili of mine any time of the year.  For the vegetarian and vegan lovers, you won't be disappointed. Even the meat eaters of the family eat this.  :) 

~Carol~