Quinoa Chili

Yes, it's another type of chili. Have I mentioned lately how much I love soups, stews, chili? Comfort in a bowl. I've been trying to incorporate more quinoa in our diet since it's such a super-food. I found the tri-color quinoa on my last shopping trip and love how colorful it is. This made a large pot of delicious chili. If you don't have lots of people to feed you can freeze half of it.

• 1 cup tri-color quinoa
• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 sweet onion, diced
• 2 (14.5-ounce) cans fire-roasted, diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 1  tablespoons ground cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper, to taste 
• 1 link chorizo, crumbled (I used Soyrizo)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels, frozen or canned
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime, optional
• Garnish: 1 avocado, halved, seeded, peeled and diced --- sour cream --- scallions --- cheese shreds --- cilantro (I dug in before I took a pic with the garnishes!! oops)

In a large saucepan, cook quinoa according to package instructions; set aside.

Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups 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, corn, cilantro and lime juice, until heated through, about 2 minutes.

Serve immediately with avocado, if desired.

Enjoy!!!