The Pioneer Woman Tasty Kitchen
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Three-Bean Quinoa Chili

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Level: Easy

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Description

A hearty vegan chili where you won’t miss the meat or mind the quinoa. Very kid-friendly as written – could easily amp up the spice.

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 cup Diced Onion
  • ½ cups Chopped Celery
  • 1 cup Chopped Green Pepper
  • 3 cloves Minced Garlic
  • 1 teaspoon Dried Oregano
  • 1 Tablespoon Chili Powder
  • ½ teaspoons Smoked Paprika
  • 1 teaspoon Salt
  • 3 pinches Black Pepper
  • 1 whole Sweet Potato, In 1/2" Dice
  • 1 can Diced Tomatoes (12 Oz)
  • 1 bottle Tomato Passata (680mls) (tomato Sauce)
  • 1 cup Water
  • 1 cup Quinoa, Uncooked
  • ½ cups Green Or Brown Lentils
  • 2 cans Kidney Beans, Drained And Well Rinsed
  • 1 can Chickpeas / Garbanzo Beans, Drained And Well Rinsed
  • 3 cups Baby Spinach
  • 1 cup Sweet Corn
  • ¼ teaspoons Cayenne Pepper

Preparation

Heat oil over medium-low heat in a large heavy pot. Add onions, celery and green peppers. Saute for 3-4 minutes until beginning to soften. Add garlic, spices and salt and pepper. Saute 1-2 minutes further, taking care not to brown. Add sweet potato and cook for 1-2 minutes.

Add tomatoes, tomato sauce and water and mix well. Add quinoa and lentils. Bring to a boil and reduce heat to low. Let simmer for 20 minutes, stirring occasionally. Add canned beans, baby spinach and sweet corn. Let simmer another 10-15 minutes (may need to add a bit more water or broth if too thick).

Check seasoning. Add salt and pepper to taste.

Serve with home-baked corn bread. Freezes very well.

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