| 15 | 60 | 262 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 8 |
| 1 tbsp | Olive Oil, Extra Virgin (optional) |
| 1 medium | Yellow onion (diced) |
| 2 can (14 oz) | Fire Roasted Diced Tomatoes (diced) |
| 1 can(s) (16 oz) | Tomato sauce, canned |
| 1 cup | Quinoa, uncooked |
| 1 cup chopped | Green bell pepper (deseeded) |
| 1/2 medium pepper(s) | Jalapeno pepper ((or as much as you like) finely diced) |
| 1 tbsp | Chili powder ((or more)) |
| 2 tsp | Cumin |
| 2 tsp | Cocoa powder, unsweetened |
| 1 tsp | Paprika |
| 1/2 tsp | Cayenne pepper |
| 1/2 tsp | Sea Salt (or to taste) |
| 2 can(s) (15 oz) | Red kidney beans, canned, drained |
| 1 cup | Frozen yellow corn kernels |
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Next heat olive oil in a large pot over medium high heat. Add chili or green pepper, jalapeno and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Note: if you want to make this oil free, put some juice from the can of beans in pot and slowly heat and add onions and chili or green pepper and onion.
Stir in quinoa, diced tomatoes, tomato sauce, chili powder, cocoa powder, cumin, paprika, cayenne pepper and 1 cup water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans (with juice) and corn and heat through.
| Grain | 1.1 |
| Meat Alternative | 0.7 |
| Vegetables | 1.8 |
