Quick Mexicana Chili with Quinoa

Not sure exactly why this is called "quick." Including chopping the vegetables, it's probably going to take you over half an hour to put together and cook it. However, It helps to have all your vegetables washed and diced, all your cans opened, and the spices measured out in advance. (I dump all the spices together in a small mixing bowl, since they go in at the same time.). And I usually line everything up on the counter in the order it goes into the pot.

From The Blood Sugar Solution by Dr. Mark Hyman. (This is some of that “diet” food that we’ve been eating lately.)

• 2 Tablespoons extra virgin olive oil
• 1 small onion, diced
• 2 Tablespoons garlic, diced
• 2 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 1 Tablespoon paprika
• 1/2 teaspoon chili flakes
• 1 teaspoon dried oregano
• 2 Tablespoons tomato paste
• 1 Tablespoon red wine or water
• 1/2 cup quinoa, rinsed
• 1/2 green bell pepper, seeded and diced
• 1 small zucchini, diced
• 1 (15 ounce) can black beans
• 1 (15 ounce) can pinto beans
• 4 cups vegetable stock or water
• 1 (8 ounce) can of tomato sauce
• 1 (15 ounce) can of diced tomatoes (optional)
• 1 teaspoon sea salt
• fresh lime juice
• chopped fresh cilantro for garnish (optional)
• toasted tortilla strips
• cheddar cheese

It helps to have all your vegetables washed and diced, all your cans opened, and to measure out the spices in advance. (I dump all the spices together in a small mixing bowl.)

In a 4 quart pot (and it will fill it, so if you’re doubling this, use a larger stock pot), heat the olive oil on medium heat. Add the onions and garlic and saute until they begin to sweat. Add the spices and continue to saute for 2 more minutes. If it’s too dry, add another splash of olive oil, but you don’t need too much. Add the tomato paste, saute another minutes. Deglaze the pan with the 2 T red wine or water, then add the quinoa. Saute until the quinoa is browned. (This is really kind of hard to see, since the paprika and chili powder make everything a dark red. After a couple of minutes, I assume browning has happened, and I go on.)

Add the green pepper and zucchini, and saute a few minutes until they begin to soften. Add the beans with their liquid, the 4 c water or stock, tomato sauce, and salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Garnish with lime juice and cilantro, serve with cheese, sour cream, and tortilla strips. We usually have corn bread, too.