Vegetarian Three-Bean & Quinoa Chili

INGREDIENTS

• 1 each spanish onion, small diced
• 3 Tbsp chopped garlic
• 1 each green bell pepper, diced
• 1 cup fresh or canned corn kernels                           
• 1 each can of kidney, black and pinto beans, liquid drained
• 32 oz canned crushed tomatoes
• 1 cup quinoa                      
• 3 Tbsp smoked paprika
• 2 Tbsp ground cumin
• 2 Tbsp ground coriander
• ½ cup powder
• 1 jar Saucy Habanero Salsa

DIRECTIONS

1. Heat large Dutch oven with some olive oil and begin to sauté the onions for 5 minutes n medium-high heat. Add peppers and garlic and sauté for another 5-7 minutes, season with a good pinch of kosher salt and cracked black pepper.
2. Add quinoa and corn, stir then add tomatoes and salsa and simmer for 30-45 minutes covered.
3. Serving in a bowl and garnish with your favorite toppings.