Red Bean Quinoa Chili

Recipe adapted from Feeding the Whole Family by Cynthia Lair

1 can kidney beans, rinsed & drained (also can use black beans)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 teaspoon salt
2 large carrots, grated
1 green pepper, chopped
1 red pepper, chopped
3 cloves garlic, minced
3 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water & drained
1 cup frozen corn
2 cups organic tomato sauce, low salt
1 cup water

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, carrots, peppers and spices; sauté 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 beans to the pot and simmer another 15 minutes.

Makes 6-8 (1 Cup) Servings

Calories 314
Total Fat 3.5g
Saturated fat 0.5g
Total fiber 14g
Sodium 436mg