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Quinoa Chili
Quinoa Chili

Before you jump to Quinoa Chili recipe, you may want to read this short interesting healthy tips about Nutritious Energy Treats.

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Eating almonds is an excellent choice as long as you don’t possess a nut allergy. As an all-in-one vitality booster, almonds provide many health advantages. These types of nuts contain quite a lot of vitamins E, B2, and manganese. Tryptophan, an enzyme also contained in turkey which induces drowsiness, is available in almonds. Regarding almonds, however, they wont make you really miss a nap. Alternatively, these nuts aid in reducing stress and provide a relaxing feeling throughout your body. Almonds typically provide a general increased a feeling of well-being.

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We hope you got insight from reading it, now let’s go back to quinoa chili recipe. To cook quinoa chili you need 20 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Quinoa Chili:
  1. Use For the quinoa:
  2. Provide 1/2 cup uncooked quinoa, rinsed well and drained
  3. Provide 1 cup unsalted vegetable broth or water
  4. Use For the chili:
  5. Use 1 tbsp. olive oil
  6. Get 1/2 yellow onion, diced
  7. Get 1 bell pepper, diced
  8. You need 4 cloves garlic, minced
  9. You need 1 can (8 oz.) unsalted tomato sauce
  10. You need 1 can (15 oz.) fire roasted diced tomatoes
  11. You need 1 can (15 oz.) unsalted black beans, rinsed and drained
  12. Get 1 can (15 oz.) unsalted kidney beans, rinsed and drained
  13. Use 2 cups unsalted vegetable broth or water
  14. Get 2 medium sweet potatoes, peeled and diced
  15. You need 3/4 cup frozen corn
  16. You need 1 tbsp. chili powder
  17. You need 1 tsp. each ground cumin, brown sugar
  18. Prepare 1/2 tsp. each salt, onion powder, garlic powder,
  19. Take 1/2 tsp. each chipotle chili powder, smoked paprika
  20. Provide 1/4 tsp. each pepper, dried oregano
Steps to make Quinoa Chili:
  1. Quinoa: In a small saucepan with a tight-fitting lid, set the broth to boil over high heat. Once it's boiling, stir in the quinoa, place the lid on, lower the heat to medium-low and let it cook for 15 minutes. After times up, turn off the heat, but leave the lid on for another 5 minutes. Then fluff the quinoa with a fork and set it aside.
  2. Chili: In a large pot, heat the oil over medium heat. Once it's hot, add the onion and pepper with a pinch of salt. Cook until they've softened up a bit, about 5 minutes, then stir in the garlic and cook for another minute or so more, until fragrant. Then stir in the broth, canned tomatoes, tomato sauce and seasonings. Increase the heat to medium-high.
  3. Once it starts to come to a low boil, add in the beans and sweet potatoes. Let this simmer until the sweet potatoes are tender, which will depend on how big you diced them. Once they are tender, remove the pot from the heat and stir in the cooked quinoa and the corn. Serve with whatever toppings sound good.

I wanted it to have several layers of spiciness, so I used. Once ready, the chili is mixed with GOYA® Organic Quinoa and corn, and garnished with fresh cilantro sprigs for an extra touch of flavor. This chili is good, and good for you, too! I garnished my soup with a dollop of Greek yogurt and scallions, but any traditional chili toppings will work. Make sure to rinse your quinoa well, as this will remove any residual bitter-tasting natural saponins coating.

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