Article Loading ...

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.

Author Name

Title can go here

Keep up with the latest

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

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

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

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

Search

Kore Life

Jul 24, 20232 min read

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

Updated: Aug 23, 2023

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/