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Flavourful & Anti-Inflammatory: Quinoa Chili with Sweet Potatoes Recipe

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This vegan, gluten-free, and nutrient-rich chili packs a flavorful punch while supporting a mindful and anti-inflammatory approach to eating. Perfect for a quick and easy weeknight dinner, this plant-based dish will leave you feeling nourished and satisfied.
Explore our delicious and wholesome Inflammatory Recipe for Quinoa Chili with Sweet Potatoes.

Active Time: 15 mins

Total Time: 30 mins

Servings: 5


Nutrition Profile: Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan, Vegetarian


Indulge in the goodness of this Anti-Inflammatory Quinoa Chili with Sweet Potatoes - a delicious and nutritious recipe designed to soothe inflammation and support your well-being.


Ingredients:

1 tablespoon extra-virgin olive oil

2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces

1 medium yellow onion, diced

2 poblano peppers, diced

4 large cloves garlic, chopped

1 tablespoon chili powder

2 teaspoons ground cumin

4 cups unsalted vegetable broth

1 (10 ounce) can no-salt-added diced tomatoes with green chiles

1 (4 ounce) can diced green chiles

2 cups water, divided

1 cup uncooked white or multicolored quinoa

1 (15 ounce) can no-salt-added pinto beans, rinsed

½ teaspoon salt

Sliced jalapeño peppers, yogurt, and cilantro for serving


Directions: Heat the extra-virgin olive oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, 6 to 7 minutes. Add onion and poblanos; cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic, chili powder, and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add the unsalted vegetable broth, tomatoes, green chiles, and 1 cup water. Cover, increase heat to high, and bring to a boil.


Stir in quinoa, beans, and salt. Reduce heat to medium, cover, and simmer, stirring occasionally, until the quinoa is tender, about 15 minutes, adding the remaining 1 cup water during the last 3 minutes of cook time. Garnish with sliced jalapeño peppers, yogurt, and cilantro for an extra touch of flavour and anti-inflammatory goodness.


Make-Ahead Tip: Refrigerate the chili in an airtight container for up to 5 days or freeze for up to 2 months, ensuring this delightful and healthful dish is ready whenever needed.


Experience the nourishing benefits of this Anti-Inflammatory Quinoa Chili with Sweet Potatoes, perfect for promoting a balanced and inflammation-free lifestyle. Enjoy this scrumptious recipe and let it contribute to your overall well-being.


Recipe source: https://www.eatingwell.com/recipe/7909910/quinoa-chili-with-sweet-potatoes/

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Flavourful & Anti-Inflammatory: Quinoa Chili with Sweet Potatoes Recipe

Updated: Aug 23, 2023


This vegan, gluten-free, and nutrient-rich chili packs a flavorful punch while supporting a mindful and anti-inflammatory approach to eating. Perfect for a quick and easy weeknight dinner, this plant-based dish will leave you feeling nourished and satisfied.
Explore our delicious and wholesome Inflammatory Recipe for Quinoa Chili with Sweet Potatoes.

Active Time: 15 mins

Total Time: 30 mins

Servings: 5


Nutrition Profile: Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan, Vegetarian


Indulge in the goodness of this Anti-Inflammatory Quinoa Chili with Sweet Potatoes - a delicious and nutritious recipe designed to soothe inflammation and support your well-being.


Ingredients:

1 tablespoon extra-virgin olive oil

2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces

1 medium yellow onion, diced

2 poblano peppers, diced

4 large cloves garlic, chopped

1 tablespoon chili powder

2 teaspoons ground cumin

4 cups unsalted vegetable broth

1 (10 ounce) can no-salt-added diced tomatoes with green chiles

1 (4 ounce) can diced green chiles

2 cups water, divided

1 cup uncooked white or multicolored quinoa

1 (15 ounce) can no-salt-added pinto beans, rinsed

½ teaspoon salt

Sliced jalapeño peppers, yogurt, and cilantro for serving


Directions: Heat the extra-virgin olive oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, 6 to 7 minutes. Add onion and poblanos; cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic, chili powder, and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add the unsalted vegetable broth, tomatoes, green chiles, and 1 cup water. Cover, increase heat to high, and bring to a boil.


Stir in quinoa, beans, and salt. Reduce heat to medium, cover, and simmer, stirring occasionally, until the quinoa is tender, about 15 minutes, adding the remaining 1 cup water during the last 3 minutes of cook time. Garnish with sliced jalapeño peppers, yogurt, and cilantro for an extra touch of flavour and anti-inflammatory goodness.


Make-Ahead Tip: Refrigerate the chili in an airtight container for up to 5 days or freeze for up to 2 months, ensuring this delightful and healthful dish is ready whenever needed.


Experience the nourishing benefits of this Anti-Inflammatory Quinoa Chili with Sweet Potatoes, perfect for promoting a balanced and inflammation-free lifestyle. Enjoy this scrumptious recipe and let it contribute to your overall well-being.


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