Quinoa Chili with Kale and Red Beans

Ingredients

1 Tbsp oil

1 medium onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1.5 tsp ground cumin

1 tsp dried oregano

1/4 tsp ground cinnamon

1/4 tsp cayenne

1 tsp salt

1 cup water

2/3 cup quinoa

1 cup frozen corn

1 cup tomato sauce

1 can kidney beans, rinsed

1 small bunch of kale, de-stemmed and coarsely chopped

Directions

In a large sauce pan, heat oil over medium-low heat. Add the onion, bell pepper, garlic, and spices and saute until softened (~5 min). Stir in the water, quinoa, corn, and tomato sauce. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Add the beans and kale and simmer for 5 more minutes, or until kale has softened.

Recipe adapted from Some the Wiser

Pizza Dough

Ingredients

1 package yeast
1 tsp sugar
1 cup warm water
1 tsp salt
2 tbsp olive oil
2.5 cups flour

Optional: parmesan cheese, oregano, crushed red pepper

Directions

In a large bowl, dissolve yeast and sugar in warm water. Then slowly pour in the remaining dough ingredients and beat vigorously (about 20 strokes). Optional: Sprinkle a little parmesan cheese and oregano or crushed red pepper into bowl before beating. Knead dough for 5 to 10 minutes. Cover bowl and let dough rise for about 5 minutes.

Preheat oven to 450.

Roll the dough into a ball, roll it out, and add sauce and toppings. Bake for 15-20 minutes.

Recipe adopted from Poco Mountain Girl