Quinoa Chili

INGREDIENTS

·         3/4 cup quinoa

·         1 tablespoon olive oil

·         2 cloves garlic, minced

·         1/2 onion, diced

·         1 (14.5-ounce) cans diced tomatoes

·         Diced green chiles

·         1 1/2 tablespoons chili powder, or more, to taste

·         2 teaspoons cumin

·         1 1/2 teaspoons sugar

·         1/2 teaspoon ground coriander

·         Black pepper, to taste

·         ½ cup kidney beans, (canned or cooked)

·         1 (15-ounce) can black beans, drained and rinsed

·         1 cups corn kernels

·         3 tablespoons chopped fresh cilantro leaves

·         Juice of lime, optional

·         1/2 avocado, halved, seeded, peeled and diced

·         Sour cream and cheese for garnish

INSTRUCTIONS

·         Pressure cook quinoa (3/4 cups so 1 ½ cups water) and kidney beans (1/2 cup so 1 cup water) for 3 whistles.

·         Heat olive oil in a large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

·         You can puree 1/3 can of diced tomatoes to make a sauce.

·         Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, sugar, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.

·         Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.

·         Serve immediately with avocado, sour cream and cheese if desired.

Recipe Credit: http://damndelicious.net/2013/10/16/quinoa-chili/