Easy Quinoa Chili

1/2 cup uncooked quinoa

3 cups water or bean cooking liquid

1 1/2 cups cooked kidney beans or 1 can drained and rinsed

1 1/2 cups cooked black beans or 1 can drained and rinsed

1 cup tomato sauce or 1/4 cup tomato paste mixed with 3/4 cups water

1 Tbsp olive oil

1/4 cup chopped onion

1 celery stalk, diced

1 Tbsp (2-3 cloves) minced garlic

2 Tbsp minced jalapeno pepper

1/2 of a yellow pepper diced

1/2 of a red pepper diced

1 tsp cumin powder

2 tsp ground coriander

1 tsp paprika

1 tsp dried basil

1/2 tsp dried majoram

1/4 tsp chipotle pepper powder

1 bay leaf

1 tsp salt

1 tsp light molasses

1/4 cup chopped cilantro for garnish

Fresh ground pepper to taste

More heat: add more chipotle powder

Stovetop Directions:

Soak the quinoa 15 minutes

Rinse three times and drain in colander

If using canned beans, rinse and drain

Mince garlic and jalepeno, dice onion, celery and peppers.

Heat oil on medium hear in large sauce pan

Sautee the garlic, jalapeno, onion and celery until soft, then add peppers and cook approximately 5 minutes.  Add the spices and herbs, beans, water, molasses, tomato sauce, quinoa, and salt.

Bring to a boil, cover, and simmer 20 minutes until quinoa is cooked.  Stir in black pepper and garnish with cilantro.

Crockpot Directions:

Saute jalapeno, garlic, celery, and peppers in oil for about 5 minutes on medium high heat.

Add spices and herbs, stir 2 minutes

Combine with water, tomato sauce, salt, quinoa, and beans in a 6 qt crockpot

Cover and cook on low for 5-6 hours

Add molasses and black pepper, serve garnished with cilantro and soy sour cream (optional)