Description
Baked potato wedges and a vegetarian quinoa chili combine for a hearty fall meal that can be enjoyed without feeling greasy after.
Ingredients
Scale
- 1 cup dried quinoa, cooked according to package
- 3 Tbs olive oil (or your favorite cooking oil)
- 2 tsp chili powder
- 1½ tsp cumin
- 1 tsp smoked paprika
- pinch red pepper flakes
- a few twists fresh black pepper
- 4–5 cloves garlic, chopped
- 1 bunch (8 or so) green onions, chopped (save tops for garnish)
- 1 poblano pepper, seeded and chopped
- 1 red or orange bell pepper, seeded and chopped
- 1 15 oz. can or 1½ c cooked red or kidney beans, rinsed and drained
- 1 15 oz. can or 1½ c cooked black beans, rinsed and drained
- 1 Tbs low sodium soy sauce or tamari
- 2 15 oz. cans diced no salt added tomatoes
- 1 6 oz. can no salt added tomato paste
- 1 Tbs maple syrup (or your favorite sweetener)
- 2 Tbs red cooking wine
- ½ tsp salt
- 1 c water
- potatoes, amount depends on number of servings
Instructions
- Cook the quinoa and set aside. Prep the veggies while the quinoa cooks.
- In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes.
- Add the garlic and onions. Raise the heat to medium low and sauté 5 minutes. Add the peppers, raise the heat to medium and sauté 5 minutes.
- Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries.
Fries
- Find the link to the recipe above
- Category: Appetizer, Main
- Cuisine: American