Chili Corn Chips

Ingredients

• 1/4 cup quinoa, uncooked
• 1/2 tablespoon olive oil
• 1/2 onion, diced
• 3 minced garlic cloves
• 1 can diced tomatoes
• 1/2 (8 oz.) can tomato sauce
• 1/2 can diced green chilies (optional)
• 1 1/4 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon cacao powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon sugar
• 1/4 teaspoon coriander
• salt to taste
• Pepper to taste
• 1/2 (7 oz.) can corn, drained
• 1 (10 oz.) can kidney beans, drained & rinsed
• 1/2 (10 oz.) can black beans, drained & rinsed

Instructions

1. Cook  the  quinoa  according  to  given  directions  and set aside.
2. Place a big pan over medium-high heat and add oil.
3. Add  the  diced  onions  to  the  hot  oil  and  cook  until tender. Then, stir in minced garlic.
4. Add  the  cooked  quinoa  into  the  pan  with  tomato sauce,  cumin,  coriander,  cacao  powder,  diced tomatoes, chili powder, and sugar.
5. Then,  season  with  salt  and  pepper  to  taste.  Add the diced green chilies and bring the mix to a boil.
6. Afterward,  reduce  the  heat  and  simmer  for  about half an hour, stirring frequently.
7. Stir in the beans and corn and continue cooking for 15 minutes. Allow cooling before dehydrating.
8. Line  the  dehydrator  trays  with  parchment  paper and set the temperature at 145°F (63°C).
9. Dry the mixture for about 10 hours or overnight.
10. When done, allow to cool to room temperature and seal in vacuum bags.  Refrigerate until you're ready to use it.  Portion mini tortilla chips or grain crackers in small bags to go with each serving.