Red Bean and Quinoa Chili

1 cup dried kidney beans, soaked and drained
3 cups water, divided
2 tsp ground cumin, divided
1 Tbsp 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 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 to 2 cups organic tomato sauce
Grated cheese, for garnish (optional)

1. Place beans in a large pot with 2 cups of the water and 1 tsp of the cumin; bring to a boil. Simmer over low heat, covered, until tender (50 to 60 minutes), or pressure-cook (45 minutes).
2. Heat oil in 4-qt pot on medium heat. Add onion, 1 tsp salt, garlic, green pepper, the remaining 1 tsp cumin, and the rest of the spices and saute for 5 to 10 minutes.
3. Add quinoa and stir in. Add corn, tomato sauce, and the remaining 1 cup of water to onion/quinoa mix. Simmer for 20 minutes.
4. Add cooked beans and 1 tsp salt; simmer another 10 minutes. Top each bowl with grated cheese, if desired.

Source: Feeding the Whole Family

Try #1 - September 2012
Good twist on chili.  Joy suggested adding ground meat and zucchini - I might try that next time.

Try #? - February 3, 2013
I've made this several times, and found it to be a versatile recipe.  You can really add any bean you want - I've thrown in some leftover seasoned beans and both times found it enhanced the flavor (I used leftovers from this recipe and this recipe).  I was looking for a little bit more from just the basic recipe, and this works well - I think this will be a go-to recipe for when I have leftover beans.  I also add some fresh parsley, and topped it with cottage cheese.