Four Bean Quinoa Chili

Four Bean Quinoa Chili With Homemade Biscuits

Ingredients:

1 cup dried kidney bean
1 cup dried pinto beans
1 cup died Anasazi beans
1 cup dried black beans
Enough water to cover the beans by 2 inches
1 medium yellow onion
3/4 large red bell pepper
2 tablespoons sunflower seed or olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon ground ancho chili pepper
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 cup quinoa
2 teaspoons of Better than Beef concentrated beef stock (if desired)
2/3 large jar crushed tomatoes

Method:

Sort and rinse beans, put in a large cooking pot and cover with water by at least 2 inches. Bring the beans to a boil then turn off and let sit for an hour.

After soaking the beans for an hour add water if necessary and bring to a simmer over med low heat.

Simmer beans uncovered for an hour adding water if needed.

Heat oil in a large skillet and sauté chopped onion and bell pepper over medium heat until onions translucent and pepper is starting to soften (approx 7-10 min). Add to bean pot.

Add crushed tomatoes, butter, spices and Worcestershire sauce to beans (and beef stock if using).

Simmer bean mixture for another 30 minutes.

Place quinoa in a strainer and soak in water for 15 minutes. Rinse well and add to bean mixture.

Simmer for another 45 minutes adding water if needed. Adjust seasonings to your taste and cook to your desired thickness.