Chunky Quinoa Chili Courtesy Of: California Olive Industry Chunky Quinoa Chili 24 Servings 900 g or 2 lbs Sysco Imperial Fresh yellow onions,chopped 1 L or 4 cups Sysco Imperial Fresh green bell peppers, chopped 20 mL or 1 1/2 Tbsp Sysco Natural Whole peeled garlic, minced 125 mL or 1/2 cup Olive oil 2 L or 8 cups Sysco Imperial Diced tomatoes in juice, undrained 1.25 L or 5 cups Sysco Imperial Tomato sauce 1.5 L or 6 cups Water 900 g or 1 lb 8 oz Quinoa 360 g or 12 oz Dry lentils 100-125 mL or 1/3-1/2 cup Chili powder 20 mL or 1 1/2 Tbsp Ground cumin 2 L or 8 cups Kidney or pinto beans, drained 1.5 L or 6 cups Medium pitted ripe olives, wedged 1.5 L or 6 cups Shredded cheddar cheese Cook onions, peppers and garlic in hot oil over medium heat in stockpot until onions are soft, about 5 minutes. Stir in tomatoes, tomato sauce, water, quinoa, lentils and spices. Simmer, covered, for 15 minutes.

Blend in beans and olives. Cook 10 to 15 minutes more, until quinoa is transparent.

Portion 2 1/2 cups (625 mL) per bowl; top with 1/4 cup (50 mL).