Chipotle Quinoa Chili

Rinse and dry all produce. Rinse the quinoa and set aside. Mince garlic. Peel and chop onion. Drain and rinse black beans, kidney beans and corn. Remove core and roughly chop the peppers. Mince 1-2 chipotle peppers (depending on heat desired).

In a dutch oven or heavy pot, heat olive oil on medium-high heat. Add onion and cook for about 5 minutes, until softened. Add garlic and cook an additional minute, or until fragrant.

Stir in chili powder, cumin and cook for 1 minute. Then add tomatoes, black beans, kidney beans, bell peppers, chipotle peppers, corn and quinoa. Stir to combine.

Bring to a boil, cover and reduce to a simmer (medium-low). Cook for 25 minutes, or until quinoa is tender. Stir occasionally.

Remove chili from heat. Chop green onions for garnish and serve. Enjoy!