Quinoa Chili

Name: Quinoa Chili
Ingredients: 2 tablespoons red curry paste; 2 teaspoons ground cumin powder; 4 cups vegetable broth; 23 cup red quinoa, uncooked; 1 sweet potato, large, peeled and cubed (about 2 cups); 1 green pepper, large, chopped (about 2 cups); 2 (15 ounce) cans red kidney beans; 12 cup light coconut milk; 2 cups tomato puree; 12 teaspoon cayenne pepper (to taste); fresh ground black pepper

11 ingredients

10 steps

Ingredients

2 tablespoons red curry paste
2 teaspoons ground cumin powder
4 cups vegetable broth
23 cup red quinoa, uncooked
1 sweet potato, large, peeled and cubed (about 2 cups)
1 green pepper, large, chopped (about 2 cups)
2 (15 ounce) cans red kidney beans
12 cup light coconut milk
2 cups tomato puree
12 teaspoon cayenne pepper (to taste)
fresh ground black pepper

Directions

1

In a 4 quart pot, combine curry paste, cumin and a little broth.
2

Mash the mixture and stir until smooth.
3

Add the remaining broth, quinoa, bell pepper, and sweet potato.
4

Set over high heat and bring to a boil.
5

Cover tightly.
6

Reduce heat to medium low and cook for 10 minutes or until the quinoa begins to absorb the broth.
7

Add the beans, coconut milk, cayenne pepper and tomato puree to the pot and stir to combine.
8

Cook uncovered for 20-25 minutes until the quinoa is tender and the soup is thickened.
9

Finish with freshly ground black pepper.
10

Suggestion: Serve with fresh hummus and pita or rice chips.