I have tried a long time to find a vegetarian chili recipe that we like. Here it is! If you like a really spicy chili (we are whimps here at our place) then double the amount of chili powder and cumin.
1 C red kidney beansSoak the beans overnight. Drain beans and add fresh water to cover by 2 inches. Cook 1-1/2 hours, or just until tender.
Saute the onion and garlic until limp, about 10 minutes.
Add the chili powder, cumin, bay leaves, oregano, cayenne pepper, and quinoa. Cook 2 minutes more.
Add the tomatoes, beans, corn, water, tamari, and salt.
Cover and cook over low heat for about 30 minutes.
Top individual bowls of chili with grated cheddar cheese and serve.
* Rinse the quinoa well under warm running water to remove the saponin. Saponin is the natural coating on quinoa that repels insects and birds and can cause a bitter taste if it is not rinsed.