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+title = "Quinoa Chili"
+author = ["KemoNine"]
+publishDate = 2024-02-04
+tags = ["Vegan", "Vegetarian", "Corn", "Quinoa", "Beans"]
+draft = false
+layout="recipe"
+image="diy-backpacking-food-vegan-quinoa-chili.jpg"
+imagecaption="A small pan of chili with a spoon resting in it."
+date="2024-02-04"
+AuthorName="KemoNine"
+AuthorURL="https://culinary.kemonine.info"
+category="Dinner"
+cuisine="Comfort"
+yield="6"
+prepTime="15 mins"
+cookTime="30 mins"
+ingredients=[
+"1/2 cup uncooked quinoa",
+"1 tablespoon olive oil",
+"1 large onion diced",
+"6 cloves garlic minced",
+"2 cans diced tomatoes, 28 oz total",
+"1 (398 mL / 14oz) can tomato sauce",
+"1 can diced green chiles, Optional",
+"2 1/2 tablespoons chili powder",
+"2 teaspoons cumin",
+"2 teaspoons cacao powder, (cocoa works too)",
+"1 1/2 teaspoons smoked paprika",
+"1 teaspoon cane sugar, (or any sugar you have on hand)",
+"1/2 teaspoon coriander",
+"1/2 teaspoon cayenne pepper, Optional",
+"salt and pepper to taste",
+"1 (12 fl oz) can corn, drained & rinsed",
+"2 (19 fl oz) cans kidney beans, drained & rinsed",
+"1 (19 fl oz) can black beans, drained & rinsed"
+]
+directions=[
+"Cook 1/2 cup quinoa as per directions on bag & set aside (makes 2 cups cooked).",
+"Heat olive oil in a large pot over medium-high heat. Once the oil is hot add the onion and cook until tender, add garlic for the last few seconds.",
+"Add diced tomatoes, tomato sauce, cooked quinoa, chili powder, cumin, cacao, paprika, sugar, coriander, salt, and pepper. Add the chiles & cayenne if you like it spicy.",
+"Bring to a boil and then reduce to a simmer for 30 minutes.",
+"Add in corn and beans, cook until heated through.",
+"Remove from heat and let the chili cool."
+]
+[[inspiration]]
+  title="Fresh Off The Grid"
+  url="https://www.freshoffthegrid.com/backpacking-quinoa-chili/"
++++
+
+## Dehydrate {#dehydrate}
+
+1.  Spread evenly onto dehydrator trays. Dry at 145F/63C for 8-10 hours. Chili is done when the beans are dry.
+2.  Evenly package into 6 servings, in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.
+
+
+## Rehydrate {#rehydrate}
+
+1.  Pour dry chili into the pot; add 1 cup water per serving and stir well. Bring to a boil. Simmer, stirring occasionally, for about 20 minutes.