Friday, May 3, 2013

Thai Quinoa Chili

This is my 100th post!

The photos from this recipe have been sitting patiently in my "need to blog" folder for months now, and I realized I need to get on it before the weather becomes too warm to enjoy chili. Since it randomly got cold again this week, though, it seemed like a good time to share the recipe.

This chili is good! I never ever would have thought to marry curry flavors to chili, but it actually works. I didn't find the curry flavor to be super pronounced, but when my Malaysian friends walked into the house with this on the stove, one of them said, "It smells like curry in here." Win!

This recipe has been house church tested and approved, and several of us enjoyed stirring crumbled cornbread muffin into our bowls of chili. I hope you'll like it, especially if the weather is unseasonably cool where you are, too. 

Thai Quinoa Chili

Yield: 8 servings (1-1/2 cups each)

1 Tbsp. chili powder
1-1/2 tsp. red curry paste
1 Tbsp. cumin
4 cups low-sodium vegetable broth, divided
1 small onion, diced
1 large green bell pepper, diced
2 cloves garlic, minced
1 small sweet potato, peeled and diced
1 Tbsp. olive oil
3 cans dark red kidney beans, drained and rinsed
3/4 cup dry quinoa, rinsed 
1 cup light coconut milk
1 (28-oz.) can no salt added crushed tomatoes
Salt and pepper, to taste
6 green onions, sliced, for serving
8 Tbsp. plain, nonfat Greek yogurt, for serving

In a large dutch oven or soup pot, whisk together the chili powder, curry paste, cumin, and a few tablespoons of broth over medium-low heat until smooth.

Add in onion, green pepper, garlic, sweet potato, and olive oil, and saute for 5-7 minutes or until veggies are tender.

Add in remaining broth, beans, quinoa, coconut milk, tomatoes, salt, and pepper, and bring to a boil. Reduce to simmer and cook for about 45 minutes, or until flavors are melded and quinoa is cooked.

Serve topped with sliced green onions and plain Greek yogurt

Nutrition Information (per serving, from Prevention RD)
322 calories; 5.9 g. fat; 0 mg. cholesterol; 573 mg. sodium; 47.4 g. carbohydrate; 11.9 g. fiber; 18.5 g. protein

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