Vegetarian Chili

This recipe is more of a modified version of another vegetarian chili recipe i saw on another blog. if you want to check that one out too, you can go to elpasovegsnob.wordpress.com and it should be the first post. The ingredients are scaled for a personal serving, but i found it to be more than enough for me.
Ingredients you will need
3 small tomatoes
1/4 cup of water
1/8 cup quinoa
1/8 cup couscous
1/2 cup of any cooked beans you have as leftovers or canned beans

1. I pureed the tomatoes first and then i started to heat some olive oil (about a tsp) on a saucepan. Add the tomatoes and bring to a simmer.

2. Add the water and quinoa and bring back to a simmer

3. cover and cook for about 25 minutes, stirring occasionally

4. add the beans and couscous and cook for another 5-7 minutes (at this point i also added extra water because it was starting to look too dry, feel fry to add water at any point if you feel it is looking too dry for your taste)

5. season with salt and pepper if necessary (although i just added some spices from my spice rack as i cooked since i don't like to use salt)

6. top with garnishes if you want, i added avocado but since this doesn't really have any heat to it feel free to add peppers or salsa if you want your chili to be spicy

If your quinoa is not pre-washed remember to rinse it before using it, although i usually just let it soak in water for about 15 minutes and then i rinse it afterwards

Nutritional Information
i calculated the basic nutritional information with the avocado, and also just the chili without garnishes (the avocado)
W/ avocado
448 calories
223 mg sodium
18 g protein
15 g fiber
13.2 g fat

W/o avocado
328 calories
217 mg sodium
16.5 g protein
10 g fiber
2.2 g fat