Mexicana Chili with Quinoa - Balance In Motion

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Small Onion diced
• 2 Tablespoons Garlic diced
• 2 Tablespoons Chili Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Paprika
• 1/2 Teaspoon Chili Flakes
• 1 Teaspoon Dried Oregano
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Red Wine or Water
• 1/2 Cup Quinoa rinsed
• 1/2 Green Bell Pepper seeds removed, then diced
• 1 Small Zucchini diced
• 1 Can (15 ounce) Black Beans
• 1 Can (15 ounce) Pinto Beans
• 4 Cups Water or Vegetable Stock
• 1 Can (8 ounce) Tomato Sauce
• 1 Teaspoon Sea Salt
• 1 Squeeze Fresh Lime Juice
• Fresh Cilantro chopped for garnish (optional)