Quinoa and Black Bean Veggie Chili

1 cup uncooked quinoa, rinsed well

ONE

1 onion, chopped
4 cloves garlic, chopped

TWO

1 T chili powder
1 T ground cumin

THREE

2 cups water
1 (28 oz) can crushed tomatoes
2 cans black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 chipotle peppers in adobo sauce, minced
1 t dried oregano
1 t salt and ground black pepper to taste

FOUR
1 cup frozen corn
½ cup fresh cilantro, chopped

Cook the quinoa in a rice cooker (2 cups of water) and set aside.

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Add THREE. Bring to a simmer over high heat, then reduce heat to low, cover, and simmer 20 minutes. After 20 minutes, stir in the reserved quinoa and corn; heat through, about 5 minutes. Remove chili from heat and stir in the cilantro to serve.

Recipe from Alma Bye

(Crockpot) Lentil Chili

ONE
1 onion, chopped
1 red bell pepper, chopped
5 garlic cloves, pressed

TWO
2 T chili powder

THREE
1 1/2 cup lentils, picked over and rinsed
28oz crushed tomatoes (or fresh)
1/3 cup molasses (unsulfured)
1/2 t allspice
cayenne pepper, to taste
salt and pepper, to taste
1/2 cup water
1 cup apple juice

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Transfer to the slow cooker and add THREE. Cook on low for 8 hours. Add more water if necessary.