top of page

Article Loading ...

  • Instagram
  • Facebook
  • Twitter
  • LinkedIn

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/

It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using 'Content here, content here', making it look like readable English.

srv-prf-1.png
Author Name

Title can go here

  • Instagram
  • Facebook
  • Twitter
  • LinkedIn

Keep up with the latest

Join our email list and get access to specials deals exclusive to our subscribers.

Thanks for submitting!

Silence isn't Always Golden: Breaking the Mental Health Stigma for Seniors

Silence isn't Always Golden: Breaking the Mental Health Stigma for Seniors

In this blog post, we explore the importance of breaking the stigma surrounding mental health for seniors.

12

0

Step by Step: A Guide to Preventing Falls Among Seniors

Step by Step: A Guide to Preventing Falls Among Seniors

In this blog post, we highlight contributing factors that can be addressed in practical ways to help seniors prevent episodes of falling.

9

0

Step into Strength: Safely Enhancing Senior Mobility Through Gentle Exercise

Step into Strength: Safely Enhancing Senior Mobility Through Gentle Exercise

At Kore Life, we believe that every step towards a safe, more active and vibrant lifestyle is a step toward a healthier and happier life for

6

0

Writer's pictureKore Life

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.


Comments


bottom of page