Step 1

Cook 1/2 cup quinoa as per directions on bag & set aside (makes 2 cups cooked).

Step 2

Heat olive oil in a large pot over medium-high heat. Once the oil is hot add the onion and cook until tender, add garlic for the last few seconds.

Step 3

Add diced tomatoes, tomato sauce, cooked quinoa, chili powder, cumin, cacao, paprika, sugar, coriander, salt, and pepper. Add the chiles & cayenne if you like it spicy.

Step 4

Bring to a boil and then reduce to a simmer for 30 minutes.

Step 5

Add in corn and beans, cook until heated through.

Step 6

Remove from heat and let the chili cool.

Step 7

Spread evenly onto dehydrator trays. Dry at 145F/63C for 8-10 hours. Chili is done when the beans are dry.

Step 8

Evenly package into 6 servings, in air-tight containers (like ziplock bags) or vacuum seal. Store in a cool, dark & dry place.

Step 9

Pour dry chili into the pot; add 1 cup water per serving and stir well. Bring to a boil. Simmer, stirring occasionally, for about 20 minutes.