Bean and Quinoa Chili

Ingredients:

1 c quinoa
4 c veggie stock, divided
2 Tbsp extra-virgin olive oil
3 garlic cloves, peeled and minced
  ¾ c water
1 28-oz can diced tomatoes
1 7-oz can chopped green chilies with juice
1½ Tbsp chili powder, or to taste
½ Tbsp ground cumin
½ tsp salt, or to taste freshly ground black pepper, to taste
3 15-oz cans of beans, mixed and matched (we used red kidney, black beans, and white Northern beans).
*See note for alternate method with dry beans.
1 c frozen corn, partially thawed (optional)
Chopped onion (optional)
2 avocados, cut in chunks and tossed with lemon juice (optional) for serving

Directions:

1.      In 3 qt saucepan, bring quinoa and 2 cups of the broth to a boil. Reduce to a simmer and cook until quinoa is just tender. There may still be unabsorbed liquid.

2.      Meanwhile, add oil and garlic to 7 qt roaster; saute quickly over medium-low heat just until you begin to smell the garlic cooking.

3.      Add remaining ingredients except the quinoa, beans, corn, onion, and avocado. Bring to a boil over high heat, stirring occasionally.

4.      Reduce heat to medium-low, add the quinoa and stock mixture, beans, and corn, if using. Return to a boil over high heat.

5.      Reduce heat to medium-low and simmer, uncovered, until the chili is slightly thickened (about 5 minutes).

6.      Serve warm, garnished with onion and avocado, if using.

*To use dry beans, Let them soak in water double the depth of the beans overnight, changing water  before Cooking.