Vegetarian Chili with Kale & Quinoa

 

 

Ever need a big bowl of comfort in your life?
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This chili is so easy and fast to put together. You’ll be comforted in no time.

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Vegetarian Chili with Kale & Quinoa
Serves 4

1 small onion, sliced thin
3 garlic cloves, chopped
1 medium sweet potato, peeled & chopped into small dice, about 2 cups
1/4 cup vegetable stock, water will work if you don’t have stock, or you could even use beer
2- 14oz cans tomato sauce
1 can black beans, drained & rinsed
1 can red kidney beans, drained & rinsed
4 cups kale, washed, dried & chopped
1/2 cup dried quinoa, I used red quinoa
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground coriander
Salt & pepper to taste
1 tbsp olive oil

Cook the quinoa according to packaged directions and set aside. In a large pot (with a tight fitting lid), heat the olive oil over medium high heat and saute the onions and garlic until translucent and they start to caramelize. Add the sweet potato and stock. With a spatula or a wooden spoon scrape any bits on the bottom of the pot. Add the tomato sauce, beans and spices. Allow the chili to simmer over medium low heat until the sweet potato has cooked though, about 15 minutes. Turn off the heat and add the kale and quinoa, stir until the kale has softened.

D7K_2735Make sure you serve this with cornbread!

 

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