Serves 10 to 12.
1 cup uncooked quinoa, well rinsed in a fine-meshed strainer
6 cups water
1 large red or yellow bell pepper, chopped
1 large green bell pepper, chopped
1 medium onion, chopped
2 teaspoons minced garlic
2 (15-ounce) cans white beans, drained
2 (15-ounce) cans yellow hominy, drained
1 (28-ounce) can diced tomatoes with juices
1 (6-ounce) can tomato paste
1 Tablespoon ground cumin
1 Tablespoon chili powder (or to taste; may use part 1 teaspoon dried oregano)
Salt to taste
1/2 cup chopped fresh cilantro
Shredded cheese (may use non-dairy)
Sour Cream (may use non-dairy)
In a large saucepan, combine the rinsed quinoa, water, peppers, onion and garlic.
Bring to a boil over high heat, then reduce the heat to medium-low and cook gently for 15 minutes, or until the quinoa is done.
Stir in the remaining ingredients, except the cilantro.
Bring the chili back to a boil, stirring frequently, then reduce the heat to medium-low and cook gently for another 10 minutes.
Just before serving, stir in the chopped cilantro.
Serve hot with broken tortilla chips, shredded cheese sour cream and avocado, if desired.