Bean and Quinoa Vegetarian Chili

This makes enough chili for 6-8 people.  But if they really like it, maybe only 4-6 people as they'll be coming back for seconds.

1 cup uncooked quinoa
28 oz can diced tomatoes
3 cups vegetable broth
2 cups water
19 oz can black beans, rinse and drain
19 oz can red kidney beans, rinse and drain
19 oz can chick peas, rinse and drain
12 oz can kernel corn, drain
1 small onion, diced
1 red or green pepper, diced
1 chili pepper, finely diced
2 tbsps minced garlic cloves
3 tbsps chili powder (don't skimp here)
1 tsp cumin
1 cinnamon stick
1 tsp onion powder
1 tsp black pepper
1/2 tsp salt
1/2 cup chopped eggplant, optional
(I had this bit of eggplant leftover from the Eggplant Cream Cheese Rollatini from last week.  Here's the link http://hotandcoldrunningmom.blogspot.ca/2015/03/eggplant-cream-cheese-rollatini.html )

Mix everything together in a deep pot.

Bring to a boil, then reduce heat to medium/ medium low, cover and simmer for 1 hour.

Love a dollop or two of sour cream on top.