Thai Quinoa Chili by Nicolette Crowley

Thai Quinoa Chili: (makes 8-10 bowls)

Ingredients:

1 tablespoon chili powder

1.5 teaspoon red curry paste (I used Sriracha!)

1 tablespoon cumin

4 cups vegetable broth (you could use chicken or beef, whatever you have)

1 small onion, diced

1 green pepper, diced

2 gloves garlic, minced

1 sweet potato, peeled and diced

1 tablespoon olive oil

2 cans (~19 ounce) red kidney beans, drained and rinsed

3/4 cup dry quinoa, rinsed

1/2 cup light coconut milk

1 can (28 ounce) crushed tomatoes

Instructions:

1) In a large soup pot over medium-low heat, whisk together spices (chili power, cumin, curry paste) with a few tablespoons of broth unit smooth.

2) Add in onion, green pepper, garlic, sweet potato and olive oil. Sauté for 5-7 minutes (until veggies are tender).

3) Add in remaining broth, beans, quinoa, coconut mil, tomatoes, salt and pepper. Bring to a boil.

4) Reduce to a simmer (1-2 on dial) and cook for about an hour (or until the flavours have melded and the quinoa is cooked).

5) Serve and top with green onions, avocado, cheese, greek yogurt - anything you think would taste good!