Vegetarian Quinoa Chili

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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