Quinoa Chili

Ingredients

1 1/2 cups uncooked quinoa
3 cups water or bean cooking liquid
1 1/2 cup cooked kidney beans (1 can, drained and rinsed)
1 1/2 cup cooked black beans (1 can, drained and rinsed)
1 cup unsalted tomato sauce OR: 1/4 cup unsalted tomato paste + 3/4 cup water
1 Tbsp olive oil
1/4 cup chopped onion
1 celery stalk, diced
1 Tbsp (2 - 3 cloves) minced garlic
2 Tbsp minced jalapeño pepper
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tsp gr coriander1 tsp cumin powder
1 tsp paprika
1 tsp dried basil leaf
1/2 tsp dried thyme leaf
1/2 tsp dried marjoram leaf
1/8 - 1/4 tsp chipotle pepper powder
1 bay leaf
1 Tbsp light molasses
1 Tbsp Braggs Liquid Aminos, or soy sauce
1/4 cup chopped cilantro
Fresh ground black pepper to taste

Crockpot Directions

Sauté jalapeno, garlic, celery, and peppers in oil for 5 minutes on med-high
Add spices and herbs, stir 2 minutes
Combine with water, tomato sauce, salt, quinoa and beans in a 6 qt crockpot
Cover and cook on low for 5 - 6 hours
Add Braggs or soy sauce, molasses, pepper
Serve garnished with chopped cilantro and sour cream (optional)