Anti Inflammatory
Quinoa Chili with Sweet Potatoes
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porsiyonlar-
toplam süreMalzemeler
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
Yöntemler
Heat 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 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 jalapeño slices, yogurt and cilantro, if desired.
Beslenme
Porsiyon Boyutu
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Kalori
346 kcal
Toplam Yağ
6 g
Doymuş Yağ
1 g
Doymamış Yağ
0 g
Trans Yağ
-
Kolesterol
-
Sodyum
703 mg
Toplam Karbonhidrat
63 g
Diyet Lifi
11 g
Toplam Şeker
11 g
Protein
12 g
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porsiyonlar-
toplam süre