Quinoa Chili with potatoes, kale, chick peas, black beans, olive oil, tomatoes, onion
Also VEGAN! Intense flavors and healthy fats make this dish comforting and energizing at the same time.
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1 C Quinoa, uncooked
1 C Potatoes, skin on, cubed
4 C Kale
4 C Tomatoes, chopped (can also use 32 oz diced canned)
14 oz Chick peas
14 oz Black Beans
1 C Onion, chopped
2 TBSP Garlic, chopped
1 TBSP Olive Oil 2
8 oz Vegetable Broth, low sodium
4-6 TBSP Chili Powder (to taste) 3
-6 tsp Cumin (to taste)
1 TBSP Oregano, fresh, chopped ¼ tsp
salt and pepper
1 Avocado, sliced
-Heat oil in a large skillet over medium/high heat.
-Sauté onion and garlic for 4 min until browned
-Add broth, tomatoes, and seasonings
-Bring to a boil, then lower to a simmer
-Add Potatoes and Quinoa
-Simmer, covered for 20-30 min, or until Potatoes are soft (not mushy)
-Add water if needed
-Add Kale and simmer for an additional 5 min
-Rinse and drain Chick Peas and Black Beans. Add to pot and let warm for 1 min.
-Top with Avocado
*Makes 4 servings. This recipe freezes well!
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