#1,672: Quinoa chili

My friend Lora posted this on her pinterest board and when I saw it, I knew I wanted to try it too.  I replaced some of the beans with some cooked ground turkey, and just made a few other minor changes.  This is really good.  It's a hearty, easy to make, healthy chili that is a perfect winter comfort meal.  

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes (I used 1 can)
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar (I used stevia)
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I omitted)
1 (15 oz) can black beans, drained and rinsed
I also added ½ lb cooked ground turkey
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime

Heat olive oil in a large skillet over medium-high heat. Once oil is hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides if desired (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).