Heat a Dutch oven over medium high heat and add the oil, red onion, jalapeno, and garlic. Saute until softened, about 3-5 minutes.
Stir in the cumin, chili powder, and quinoa and stir for 2 minutes, until well coated and fragrant.
Add the water, salt, and red beans. Bring to a boil and cover. Reduce the heat to low and simmer for 15 minutes.
In a small jar combine the sliced red onions, vinegar, honey, kosher salt cover with the lid and shake vigorously. Allow to sit out until the chili is ready.
Taste the chili and season with salt if needed.
Ladle the chili into bowls. Top the chili with the pickled onions and any additional toppings you like.
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