Best Ever Quinoa Chili

1/2 cup Quinoa, cooked
1 15 oz. can black beans drained
1 15 oz. can pinto beans not drained
3 to 4 cups tomato juice (depending on the amount of liquid you prefer in your chili)
1/2 yellow onion, diced
1/2 each red and green pepper, diced
1 clove garlic, minced
1 jalapeno, diced (optional)
3/4 cup frozen sweet corn
1 tbsp. Bragg's liquid aminos or Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1 tsp.maple syrup
1/4 tsp. cocoa powder
Salt & pepper to taste

Note: Once completed taste to ensure the spices are to your liking and the thickness of the chili, it not add more tomato juice and spices and continue to simmer.

The original recipe was double of what I have submitted,

1. Place drained and rinsed quinoa in a medium-size sauce pan (Optional rice cooker) with 1 cup water and cook over medium to low heat for about 15 minutes.
2. While quinoa is cooking, sauté onion for about five minutes. Then add the garlic and cook for an additional minute.
3. Next, add all of the ingredients to the pot (minus the corn and quinoa) and bring to a boil. Reduce heat to low and allow simmering for twenty minutes.
4. Once quinoa is done cooking, drain any excess liquid and add it and the corn to the pot. Simmer for a few minutes so that everything is hot and serve immediately.


Serving Size: 1 cup serving size

Number of Servings: 6

Recipe submitted by SparkPeople user THINGS2LEARN.