Quinoa Chili

This is my favorite vegetarian chili recipe. It gets great reviews when I take it anywhere, I hope you enjoy it.

• Ready In: 1 hr 5 mins
• Serves: 12-16
• Yields: 17 Cups

Ingredients

• 1  cup quinoa, rinsed well
• 2  cups water
• 2  tablespoons olive oil
• 1  onion, chopped
• 4  garlic cloves, minced
• 2  tablespoons chili powder
• 2  tablespoons ground cumin
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon crushed red pepper flakes
• 1  teaspoon oregano, dried
• 1 -2  tablespoon caraway seed, crushed
• 1  red bell pepper, chopped
• 1  zucchini, chopped
• 28  ounces crushed tomatoes
• 28  ounces diced tomatoes
• 1  teaspoon parsley, dried
• 1⁄4 cup fresh cilantro, chopped
• 28  ounces dark red kidney beans, rinsed well
•  salt and pepper
• 2 -4  cups vegetable broth
• 1  cup frozen corn, thawed

Directions

1. -Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low.
2. -Cover and simmer until quinoa is tender and the water has been absorbed, about 20 minutes. Set aside.
3. -Heat the olive oil in the pan over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
4. -Season with the chili powder, ground cumin, cayenne pepper, oregano and crushed red pepper. Cook 1 minute to release the flavor of the spices.
5. -Stir in the red bell pepper and zucchini, cook about 3 minutes.
6. - Add the tomatoes, parsley, cilantro, kidney beans.
7. -Season with Salt and Pepper.
8. -Simmer until the peppers and zucchini are tender crisp, about 20 minutes.
9. -Stir in the corn, fold in the quinoa.
10. -Return to a simmer and cook 10-15 minutes to reheat.