One my favorite recipes I created this winter. It makes a big batch and freezes great!

1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 15oz cans Northern beans, rinsed and drained
1 15oz can chili beans
2 15oz can diced tomatoes
1 15oz can tomato sauce (I use no sodium added)
3T chili powder
1T cumin

1n a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
Add the Northern beans, chili beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Note: I sometimes add 1/2lb ground turkey