Yield: about 8 servings
Adapted from Mel
1 TB oil
1/2 c diced onion
1 green bell pepper, cored, seeded and diced
2 cloves minced garlic or 1/2 tsp garlic powder
2 tsp chili powder (add more to taste when serving)
1 tsp cumin
1 tsp dried oregano
1 tsp salt
1/4 tsp cinnamon
Pinch of cayenne pepper (plus more for heat, if desired)
1 c. uncooked quinoa (rinsed and drained)
3 15-oz cans red kidney beans, rinsed and drained
4 c. chicken or vegetable broth
3 8-oz. cans tomato sauce
1 1/2 c. frozen corn kernels
In a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.
SLOW COOKER:
Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits.
STOVE-TOP:
Add the quinoa, beans, broth, and tomato sauce. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed.
****Serve the chili as is in a bowl, or over a potato, or over a sweet potato for a deliciously unique taste! Top with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire.
