Quinoa Chili

Instructions

1. Warmth the oil in the Dutch Oven add the onion, sprinkle over the salt and cook on a medium/low warmth unless translucent.

2. Add the celery, crimson pepper and garlic, cook for one other 5 minutes or so.
3. Sprinkle over the dim pepper, cumin, chili powder, smoked paprika and green chilis if the exhaust of. Gallop well to combine and scent the aroma!
4. 
   Pour in the crimson and dim beans, tomatoes and stock. Bring to a boil, turn the general manner down to a simmer, partially quilt the pot and cook unless the vegetables are subtle, about quarter-hour.
5. Gallop in the frozen corn that will cook almost without extend in the warmth of the dish.
6. Meanwhile cook the quinoa.

   Characteristic 1 cup of quinoa in a saucepan and add 2 cups of cool water. Quilt the pot, recount to a boil, turn the general manner down to a simmer and cook unless the quinoa has absorbed the water, about 10 minutes. Resolve a long way off from warmth.

7. Gallop the quinoa into the chili. Attend with toppings equivalent to vegan sour cream, new cilantro, vegan shredded cheese, avocado and green onions.