Black Bean Quinoa Chili

• Vegetarian

• Produce

  • 3 cup (2 cans, rinsed and drained black beans
  • 5 cloves Garlic
  • 1 15 oz. can Pumpkin puree
  • 1 Red bell pepper, large
  • 1 Sweet potato, medium or large
  • 1 Yellow or white onion, large

• Canned Goods

  • 1 6 oz. can Salt-free tomato paste

• Condiments

  • 1 tbsp Agave or maple syrup
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 3 tsp Chili powder
  • 1 tsp Chipotle seasoning
  • 2 1/2 tsp Paprika, smoked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Beer, Wine & Liquor

  • 1/4 cup Cooking wine, red

• Liquids

  • 3 cup Water

Found on eathealthyeathappy.com

Description

Ingredients

• 1 c uncooked quinoa
• 2 Tbs olive oil
• 3 tsp chili powder
• 2 1/2 tsp smoked paprika
• 2 tsp cumin
• 1 tsp chipotle seasoning
• 1 medium or large sweet potato, diced small
• 1 large yellow or white onion
• 1 large red bell pepper
• 5 cloves garlic, peeled and chopped
• 3 c water
• 1 15 oz. can (about 2 c) pumpkin puree
• 1 6 oz. can salt-free tomato paste
• 1 Tbs agave or maple syrup
• 1/2 tsp salt
• 2 Tbs lemon juice
• 1/4 c red cooking wine
• about 3 c (2 cans, rinsed and drained) black beans

Directions

• Cook the quinoa according to package instructions. Chop the veggies.
• Add the olive oil to a large, lidded saucepan and raise the heat to medium low. Add the chili powder, paprika, cumin and chipotle and let them bloom in the oil 2-3 minutes. Splash a little water in to deglaze if the spices look dry.
• Raise the heat to medium and add the diced potato. Saute 5 mins. Add the onion and pepper and saute 2-3 minutes. Add the garlic and a splash of water to deglaze, and saute another 2-3 minutes. Add the cooked quinoa and saute about 5 minutes.
• Stir in the 3 c water and all the remaining ingredients. Put a lid on the pan, lower the heat to a simmer and let everything cook through about 10 minutes, stirring occasionally.