Red Bean and Quinoa Chili

1 can kidney beans, rinsed & drained (also can use black beans or cannelini beans which are white kidney beans)

1 TBS olive oil

1 medium onion, chopped fine

1 tsp salt

2 large carrots, washed and shredded (on a cheese grater)

1 green pepper, chopped (I don't use this do to allergy)

1 red pepper, chopped

3 cloves garlic, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp cayenne ( I didn't have any so I used a dash or two of chili powder )

1/4 tsp cinnamon ( I use only 1/8 tsp.)

2/3 cup quinoa, rinsed in warm water for about 5 to 10 minutes (in a fine mesh sieve) & drained

1 cup frozen corn (OMITTED due to MAJOR ALLERGY)

2 cups tomato sauce

1 to 4 cups water (recipe calls for 1 but I usually end up adding more sometimes up to 4 or 5 cups water total)

Heat oil in stockpot over medium heat. Add onions, and saute' until tender. Add salt, garlic, carrots, peppers and spices; saute' for 5 -10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes.

Makes 6-8 (1 cup) servings    We usually serve this with Jaslyn Bread (our version of corn bread) and salad.