Black Bean Chili with Quinoa

(makes 4 servings 1 1/2 cups chili and 1/4 cup quinoa each)

black bean chili

4 teaspoons of extra virgin olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
2 cloves garlic, chopped
2 cans (16 ounces each) lower sodium black beans, drained
1 (16 ounce) tomato sauce
2 teaspoons mild chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon Himalayan salt
3 cups cooked quinoa
1 small jalepeno chopped
1 avocado
1/2 cup chopped cilantro (only if you want it to taste like soap and totally suck because cilantro is the devil’s weed)

1) Heat oil in large saucepan over medium to high heat
2) Add onion, bell pepper, jalepeno, and garlic; cook stirring frequently, for 5 minutes or until onion softens.
3) Add beans, tomato sauce, chili powder, oregano, cumin, and cayenne pepper; mix well.
4) Bring chili to boil, stirring occasionally; reduce heat and simmer partially covered for 15 minutes. Season with salt
5) Serve 1 1/2 cups of chili and 3/4 cup of quinoa. Garnish with avocado 1/4 avocado

Nutritional information:
Calories 403
Fat 8 g
Saturated fat 1g
Cholesterol 0mg
Cholesterol 0 mg
Sodium 774 mg
Sugar 11g
Carbs 76g
Fiber 18g
Protein 17g

Weight Watcher points = 10 points includes quinoa and chili but not the avocado