This makes enough chili for 6-8 people. But if they really like it, maybe only 4-6 people as they'll be coming back for seconds.
1 cup uncooked quinoa
28 oz can diced tomatoes
3 cups vegetable broth
2 cups water
19 oz can black beans, rinse and drain
19 oz can red kidney beans, rinse and drain
19 oz can chick peas, rinse and drain
12 oz can kernel corn, drain
1 small onion, diced
1 red or green pepper, diced
1 chili pepper, finely diced
2 tbsps minced garlic cloves
3 tbsps chili powder (don't skimp here)
1 tsp cumin
1 cinnamon stick
1 tsp onion powder
1 tsp black pepper
1/2 tsp salt
1/2 cup chopped eggplant, optional
(I had this bit of eggplant leftover from the Eggplant Cream Cheese Rollatini from last week. Here's the link http://hotandcoldrunningmom.blogspot.ca/2015/03/eggplant-cream-cheese-rollatini.html )
Mix everything together in a deep pot.
Bring to a boil, then reduce heat to medium/ medium low, cover and simmer for 1 hour.
Love a dollop or two of sour cream on top.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!