How This Helps
Vegan or vegetarian (depending on type of stock you use). Gluten free. Loaded with protein (15g/serving) and flavor.
Instructions
makes 6 hearty bowls of chili
two 15 oz cans of not salt added black and/or kidney beans rinsed and drained
one 6 oz can tomato paste
40 oz chicken or vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons paprika
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
½ teaspoon cayenne pepper
2 sweet potatoes, peeled and cut into bite sized chunks
1 cup dry quinoa (make sure you rinse thoroughly before cooking) salt, pepper and hot sauce to taste
avocado, cilantro for garnish (optional)
Heat the olive oil in a large, heavy stockpot over medium heat. Add onions, and cook until soft and they start to turn brown. Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 15 minutes, then add the quinoa Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick. Top with avocado and chopped cilantro. (adapted from milkfreemom.com)
