This recipe was sent to me a from a reader and friend. If you have any recipes that you think deserve a little press, SEND THEM MY WAY!
This chili recipe is excellent in a bowl or served as a sandwich. The chili thickens over time, so it makes a great consistency for a “sloppy joe” kind of sandwich (which is how I prefer to have it). It’s even better when served with sliced avocado.
2 cans kidney beans, rinsed & drained (or whatever beans you like)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water
1 cup frozen corn
1 can tomato sauce (about 2 cups)
1 cup water
Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with sliced avocados, cheese, and sandwich buns.