serves 4 to 6
1 tablespoon olive oil
1 small red pepper, seeded and chopped
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper
one 28 ounce can plum tomatoes, drained and chopped
3 cups anasazi beans, drained and rinsed
1 1/2 cups water
4 to 6 cups freshly cooked quinoa
1. Heat the olive oil in a large pot over medium heat. Add the bell pepper and cover, and cook until softened, about 5 minutes. Stir in the chili powder, cumin, oregano, salt, and pepper to taste.
2. Add the tomatoes, beans, and water and stir to combine. Bring to a boil, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Taste and adjust the seasonings.
3. To serve, spoon the chili over the quinoa.