Quinoa Red Bean Chili by Mel’s Kitchen Cafe

– 1 tablespoon oil
– 1/2 cup diced onion
– 1 medium green bell pepper, cored, seeded and diced
– 2 cloves garlic, finelyminced, or 1/2 teaspoon garlic powder
– 2 teaspoon s chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/4 teaspoon cinnamon
– Pinch of cayenne pepper (plus more for heat, if desired)
– 1 cup quinoa, rinsed and drained
– 3 cans (15 ounces each) red kidney beans, rinsed and drained
– 3 to 4 cups chicken or vegetable broth (use the lesser amount for a thicker chili)
– 3 cans (8 ounces each) tomato sauce
– 1 1/2 cups frozen corn kernels

Prep Time: 10 min
Cook Time: 5 min
Total Time: 1 hour 15 min