Vegetarian Quinoa Chili

I love my mom's chili.  It's the chili I always make.  I've never found a reason to try making another.  But I'm on this quinoa train and this seemed different enough from what I usually make to give a try.  It was a HUGE success.  Cole loved it.  He does not really like chili and he says this is the one he now always wants- the vegetarian one...nay, the VEGAN one (if you keep your garnishes vegan as well)!  Oh and it only simmers for 30 minutes! Try it.

Ingredients:

2 cups cooked quinoa (about 3/4 cups uncooked)
1 onion, diced
2 big cloves garlic, minced
2 small/medium or 1 large can diced tomatoes
1 can tomato sauce (about 440mL- or whatever can is closest to that)
1 1/2-2 cups water (or chicken or veggie broth)
1/2-1 can diced green chilies (or else throw in a diced jalapeno with the onion- I used half a can)
2 1/2 tbsp chili powder (it's not too much)
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp coriander
1/4-1/2 tsp cayenne
salt and pepper to taste
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 1/2 cups frozen corn or 1 can
1/2 cup chopped cilantro
juice of a lime

Directions:

Heat oil in big pot over medium high heat.  Add onion and saute for about 4 minutes.  Add garlic in, saute a minute.  Add spices, saute another minuted.  Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups and add more later if needed), green chilies, and bring to a boil then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.  Add in all beans and corn.  Top with lime juice, cilantro and salt and pepper to taste (plus any extra water you need). 

We garnished with cheese, sour cream, chips and avocado- do as you please.