Quinoa Chili - cooking recipe

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

Preparation

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