Red Bean and 
Quinoa Chili

Prep time: 1 1/4 hours, 30 minutes if beans pre-cooked
Makes 6-8 servings

• 1 cup dried kidney beans, soaked
• 1 tsp cumin
• 3 cups water
• 2 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 tsp sea salt
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1-2 tsp cumin
• 1 tsp dried oregano
• 1/8 tsp cinnamon
• 1/8 tsp cayenne
• 2/3 cup quinoa, rinsed in warm water and drained
• 1 cup fresh or frozen corn
• 1-2 cups organic tomato sauce
• 1 cup water

Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups water (45 minutes).

Heat oil in skillet on medium heat. Add onion, salt, garlic, pepper and spices; saute 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 cooked beans to other ingredients; simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.

Reprinted from Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair, Sasquatch Books, 2008 on Bastry site.  Bastry