1/2 c quinoa, rinsed
1 c water (or vegetable broth)
1 T EVOO
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 lg carrot, peeled and chopped
2 celery stalks, chopped
1 green pepper, chopped
1 red pepper, chopped
1 med zucchini, chopped
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
3 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
2-3 T chili powder
1 T ground cumin
s&p

Additional toppings: green onions, avocado slices, shredded cheese, sour cream, greek yogurt, chips, crackers, etc.

1/2 c quinoa, rinsed 1 c water (or vegetable broth) 1 T EVOO 1 small onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, diced 1 lg carrot, peeled and chopped 2 celery stalks, chopped 1 green pepper, chopped 1 red pepper, chopped 1 med zucchini, chopped 2 (15 oz) cans black beans, drained and rinsed 1 (15 oz) can red kidney beans, drained and rinsed 3 (15 oz) cans diced tomatoes 1 (15 oz) can tomato sauce 2 -3 T chili powder 1 T ground cumin

In med saucepan, combine the quinoa and water. Cook over med heat until water absorbed. Set aside.

In large pot, heat the EVOO over high heat. Add the onion and cook until transparent. Add remaining vegetables and garlic; cook until tender.

Add the beans, tomatoes and tomato sauce. Stir in the spices, S&P. Simmer chili for about 30 minutes.

Serve with additional toppings if desired.