Quinoa Chili

Made this up for a Relief Society activity and the ladies all loved it! Spiced nicely, but not hot spicey. Hannah liked it too.

(I doubled the recipe for the activity)

2 tsp. olive oil
1 med. onion, diced finely
3 cloves garlic, minced
2/3 cup quinoa, rinsed well until water runs clear and drained ( I used red quinoa)
2 large carrots, peeled and grated
2 cups tomato sauce
3 tsp. cumin
1 tsp. dried oregano
1/8 to 1/4 tsp. chili powder or cayenne (I use chili powder)
1/4 tsp cinnamon
1 cup water plus more (added as quinoa cooks for good consistency)
1 can bean (cannellini, red, pinto, or black) drained and rinsed well.  (I used pinto and black)

In a large saucepan, saute onion in olive oil until clear; add garlic.  Add quinoa, carrots, tomato sauce, spices and water.  Bring to simmer and cook 20 min. Add beans, cook 5 min. more.  Add water as needed.  It shouldn't be too thick, but also not runny like soup.