Chicken Quinoa Chili

I've been very reluctant to try new chili recipes, as I'm quite pleased with my own thank you very much! Cocoa powder? Cinnamon? Blasphemy! But I swallowed my pride, as it can't hurt to expand my culinary horizons, particularly when wading into previously unchartered territory with ingredients like quinoa. I substituted Yves veggie chicken for the real thing, as it was meat overload last wkd. I've also reduced the cinnamon to 1/4 tsp from 1/2 tsp, as I want to keep it more on the hot-spicy side of things, and thus added cayenne and upped the chili powder and cumin as well; in addition, I added s & p, and some celery - which I think is essential in chili, and threw in a small can of V8 juice in lieu of the chicken stock. Delicious & hearty - I can't wait for leftovers tonight!

1/3 cup quinoa
2/3 cup water
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 tsp sugar
1 red bell pepper, chopped
1 zucchini, chopped
a couple celery sticks, chopped
1/4 tsp cinnamon
1 1/2 Tbsp chili powder
1 1/2 Tbsp cumin
dash cayenne
1 tsp dried oregano
1 tsp unsweetened cocoa powder
One 28 ounce can chopped tomatoes
One small can V8 juice
One 15 ounce can black beans, drained and rinsed
One 15 ounce can red beans, drained and rinsed
1 pkg Yves veggie chicken
Chopped cilantro and green onions  

In a small saucepan bring 2/3 cup water to boil; add quinoa, reduce heat to low and simmer for 10-15 minutes, or until quinoa is tender and all water is absorbed. Set aside.

In a large pot heat the olive oil over medium heat. Saute onion, garlic and celery with sugar for a bit. Stir in zucchini, peppers and celery and cook for a few mins more. 

Stir in spices, canned tomatoes, V8 juice, and beans; simmer for 30 minutes.

Add the cooked quinoa and Yves veggie chicken - simmer for an additional 5 minutes.  Serve, topped with chopped cilantro and green onions.