Kidney Bean Chili with Quinoa Recipe

1 cup quinoa, rinsed and drained
2 cups water
1 large onion, diced
1 red bell pepper, seeded and diced
2 16oz cans kidney beans, drained
1 28oz can chopped tomatoes
1 cup celery, chopped
1 – 2 jalapeno peppers (depending on taste), seeded and finely minced
2 tomatoes, diced
1 cup carrots, chopped
1.5 tbsp chili powder
1 tbsp garlic powder
1 tbsp Italian spices
2 tsp ground cumin
Fresh parsley or cilantro, chopped
Salt and pepper

Place quinoa and water into a saucepan, bring to a simmer, cover and allow to cook gently until all the water is absorbed (about 15 minutes). Allow to stand for about 10 minutes.

In the meantime, fry the onion, pepper, celery and jalapeno pepper in a large frying pan. Cook for about 5 minutes, until onion is soft. Then mix in the carrots and fresh tomatoes, stir well and cook for a further 5 minutes. Add the kidney beans, can of chopped tomatoes and the spices. Season well. Cook the chili for about 20 minutes on low heat, then add the cooked quinoa. Stir well and allow to cook for a further few minutes. Adjust the seasoning. Sprinkle with parsley/cilantro and serve immediately.

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