Heather's Quinoa Chili

1. Soak 3 cups beans overnight and pour off water—vary the amount of beans depending on your size of family. (Optional: You can boil the beans before you soak them to reduce even more gas and then pour off the water.) I heard it would be good idea to also soak your Quinoa at this point too, but I just threw mine in while I was cooking it—I'm still learning : )

2. Put the beans in a large pot, cover with water and cook until tender. (I like to pressure cook mine for about 15-20 minutes until they are tender). Rinse
(If you are in a hurry you can skip this step and use: 2 cans kidney beans-rinsed, 2 cans black beans-rinsed, and 1 can refried beans. This was what I used for class.)

3. Add to the beans 1-2 quarts bottled tomatoes (or you can use: 1-2 cans diced tomatoes, 1-2 cans tomato sauce, 1-2 cups water)

4. Add 1 cup Quinoa

5. Add spices to taste. (This amount makes a Medium hot chili)
       2 tsp chili powder
       1 tsp cumin
       1/4 tsp oregano
       2 chili peppers crushed up as fine as you can get it or 1 can of green chilies
       4-5 shakes of tabasco sauce if you like it hot (I do not use)
      
6. Add a selection of your favorite veggies to taste:
       2-3 carrots chopped
       2-3 celery stalks chopped
       1 green pepper seeded and chopped
       2-3 cloves garlic minced (optional)
       1-2 cups frozen corn
       1-2 onions (sweet, yellow or red)
       1/4 c fresh cilantro or parsley or both
       chopped olives
       (Optional: 1 can refried beans. I thought this sounded strange at first, but I like the flavor and texture this adds.)

Simmer 20-30 minutes on stove until veggies and Quinoa are tender. OR put in a large crock pot for 2-3 hours.   At the end of cooking add 1-2 tsp of salt to taste.

Garnish with avocados and tortilla chips.

 -Adapted from my mother's traditional chili recipe, and "Mexican Chili" www.favfamilyrecipes.com