Red Bean and Quinoa Chili over Polenta

Ok, this was delish!  I made the quinoa chili that I learned in a cooking class recently and served it over polenta. I grated some Parmesan and put a dollop of greek yogurt (because I didn't have sour cream). And then I needed something green for the photo and only had spring onion, but I think cilantro would work well.

This is a great vegetarian dish! And very hearty.  I doubled the beans in the recipe and put more like 3 cups of tomato sauce and it makes a lot of chili. I'm going to freeze it for some quick meals later (my new year's resolution!).  Unfortunately, Max was not impressed and only ate two bites. He's now having a can of soup for dinner. Can't please 'em all.

Red Bean and Quinoa Chili

Feeding the Whole Family by Cynthia Lair

1 cup dried kidney beans, soaked and drained

3 cups water, divided

2 tsp group cumin, divided

1 Tbs extra-virgin olive oil

1 medium onion, chopped

1 tsp sea salt, divided

2 cloves garlic, minced

1 large green pepper, chopped

1 tsp dried oregano

¼ tsp ground cinnamon

1/8 tsp cayenne

2/3 cup quinoa, rinsed in warm water and drained

1 cup fresh or frozen corn

1 to 2 cups organic tomato sauce

Grated cheese, for garnish (optional)

Place beans in a large pot with 2 cups of the water and 1 tsp of the cumin’ bring to a boil. Simmer over low heat, covered, until tender (50 to 60 minutes), or pressure-cook (45 minutes).

Heat oil in 4-quart pot on medium heat. Add onion, 1 tsp of the salt, garlic, green pepper, the remaining 1 teaspoon of cumin, and the rest of the spices and sauté for 5 to 10 minutes. Add quinoa and stir in. Add corn, tomato sauce, and the remaining 1 cup of water to onion/quinoa mixture. Bring mixture to a boil and then lower heat and simmer for 20 minutes. Add cooked beans and season with salt/pepper to taste; simmer another 10 minutes. Top each bowl with grated cheese, if desired.