Favorite vegetarian chili recipe

Chilly days have arrived, and for me, there's nothing better than chili to take the edge off and comfort the soul -- here's one one of my favorite recipes. Not only is it vegetarian and gluten and dairy free, but it's full of healthy foods; because the chili combines whole grains and beans, you only need to add a vegetable or salad to round out a complete, nutritious meal (and it's easy!). Red Bean & Quinoa Chili Serves 6-8

1 c dried kidney beans, soaked & drained (short on time? use precooked canned beans) 3 c water, divided 2 tsp ground cumin, divided 1 tb extra-virgin olive oil 1 medium onion, chopped 2 tsp sea salt, divided 2 cloves garlic, minced 1 large green pepper, chopped 1 tsp dried oregano 1/4 tsp ground cinnamon 1/8 tsp cayenne 2/3 c quinoa, rinsed in warm water and drained 1 c fresh or frozen corn 1-2 c organic tomato sauce Grated cheese, for garnish (optional)

1. Place beans in large pot with 2 cups of water and 1 tsp cumin; bring to a boil. Simmer over low heat, covered until tender (50-60 min). If you're using precooked beans, cook for about 20 min.

2. Heat oil in 4-quart pot on medium heat. Add onion, 1tsp of salt, garlic, green pepper, and remaining 1 tsp cumin, and the rest of the spices and saute for 5-10 min. Add quinoa and stir in. Add corn, tomato sauce, and remaining water (1 cup) to onion/quinoa mixture. Simmer for 20 min. Add cooked beans and second tsp salt. Simmer another 10 min. Top bowl with cheese, if desired.

Here's to a cozy night!