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Quinoa Vegan Chili

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Ingredients

1 onion
3 garlic cloves (to taste)
2 green onions
2 tablespoons neutral oil
½ teaspoon Pink salt
¼ teaspoon cinnamon
1 can of 395ml red kidney beans, drained and rinsed (or substitute  with a medley of beans and chickpeas)
1 tablespoons mild or medium chili powder, or a mix of the two.
1 tablespoons ground cumin
1 teaspoon ground coriander
1 can of 398ml diced tomatoes
1 bottle of 700 ml of Strained Tomatoes
3/4 cup uncooked quinoa
1.5 cups of water

Instructions

  1. Peel and dice the onion and the green onions. Peel the garlic cloves and dice them finely.
  2. Place a large cooking pot on the stove and turn the heat to medium. When heated, add the oil.
  3. When the oil is hot (it will shimmer; this takes just a few seconds), add the onion, garlic, and green onions. Season with salt and pepper. Turn the heat down to medium-low and sauté the mixture until the onions are soft and translucent (about 8 minutes). 
  4. Drain the beans in a strainer and rinse them off.
  5. When the onion is soft (5 – 7 minutes), add the chili powder, cumin, coriander and cinnamon. Sauté for about a minute.
  6. Add the tomatoes, beans, and quinoa. Add water (increase if you prefer a more liquid chili). Bring the chili to a simmer, then reduce the heat so the mixture just continues to simmer.  
  7. Simmer the chili for a total of 1 hour (or longer if you wish). Adjust the seasoning and serve, adding a garnish of sour cream topped with chopped fresh cilantro if desired.
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