Dehydrated Chopped Onions-6 oz small can

Quinoa Pilaf
1 tablespoon olive oil
1/4 cup Augason Farms Dehydrated Chopped Onions
1/4 cup Augason Farms Dehydrated Cross Cut Celery
1/4 cup Augason Farms Dehydrated Diced Carrots
1/2 cup quinoa
1 cup hot water
1 bay leaf
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup Augason Farms Freeze Dried Peas
Salt and pepper

Pour oil into a medium saucepan and place over medium heat.  Add onions, celery and carrots. Cook and stir for 10 minutes or until tender.  Rinse quinoa under cold water in a strainer.  Drain well.  Stir into vegetables.  Cook and stir for 1 minute.  Add water, bay leaf, lemon zest and lemon juice.  Bring to a boil.  Cover and reduce heat to medium low.  Simmer for 15-20 minutes or until liquid is absorbed and quinoa is tender.  Discard bay leaf.  Stir in peas.  Season to taste with salt and pepper.

Simmering Chili
2 lbs. lean ground beef
1 - 46 oz. can tomato juice
1 - 29 oz. can tomato sauce
1 - 15 oz. can kidney beans, drained and rinsed
1 - 15 oz. can pinto beans, drained and rinsed
2 tablespoons Augason Farms Dehydrated Chopped Onions  
1/4 cup Augason Farms Dehydrated Diced Red & Green Bell Peppers
1/8 teaspoon ground cayenne pepper
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

 Cook ground beef over medium-high heat until brown.  Drain, and crumble.  In a large pot combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder.  Bring to a boil, then simmer for 1 1/2 hours.