Red Bean and Quinoa Chili

Serves 6-8

This chili is from one of my favorite cookbooks,
Feeding the Whole Family by Cynthia Lair.
I highly recommend this cookbook. I have never made anything in it that I haven't loved.

I cup dried kidney beans, soaked and drained (or 3 cups cooked canned beans, but it is so easy and affordable to make them for yourself....)
3 cups water, divided
2 tsp ground cumin, divided
1 TBSP olive oil
1 medium onion, chopped
2 tsp sea salt, divided
2 garlic cloves, minced
1 large bell pepper, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 to 2 cups organic tomato sauce
grated cheese, for garnish

TO COOK BEANS

Place soaked and drained beans in a large pot with 2 cups of the water and 1 tsp of the cumin; bring to a boil. Simmer over low heat, covered until tender (50 to 60 minutes) Now if you have to open a can, make sure that you add the cumin to the soup and the water too.

THE CHILI

Heat the oil in a 4 qt pot on medium heat. Add onion, 1 tsp cumin, 1 tsp salt, garlic, bell pepper, the remaining 1 tsp of cumin, and the rest of the spices and saute' for 5 to 10 minutes. Add quinoa and stir in. Add corn, tomato sauce, and the remaining 1 cup of water to the onion/quinoa mixture. Simmer for 20 minutes. Add cooked beans and second tsp of salt; simmer another 10 minutes. Top each bowl with grated cheese.

~Enjoy