Smokey Kale and Quinoa Chili
 
 
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Serves: 6-8
Ingredients
  • Chili
  • 2 tbs olive oil
  • 1 medium red onion, diced
  • 1 yellow bell pepper, diced
  • 2 large tomatoes, diced
  • 1 cup cherry tomatoes
  • 3 leaves of kale cut into small pieces
  • 1 zucchini, diced
  • 1 tbs ground coriander
  • 2 tbs cumin
  • 2 tbs chili powder
  • 1 tbs cayenne powder
  • 1 tbs smoked paprika
  • 1½ cup cooked quinoa
  • 1½ cup cooked lentils (or kidney beans)
  • 1 cup vegetable broth
  • 1 jalapeño pepper, seeds removed and finely minced
  • 1 small can of tomato paste
  • Salt and pepper to taste (I prefer smoked salt and pepper for chilies)
Instructions
  1. Warm your pot with the olive oil to medium heat and add the onion, zucchini, and bell pepper. Cook until onion is browned; then add the remaining ingredients. The longer the chili cooks the more flavour there will be (I find with most chilies, soups, and stews they are always better the next day).
  2. To serve ladle chili into bowls and garnish.
  3. We also love this chili served on a bed of spinach leaves and loaded with all the fixings.
Notes
Garnish: ⅓ bunch Cilantro finely chopped, 3 green onions chopped, ½ tomato diced, 1 avocado diced, ½ cup sprouts
Recipe by 1 Happy Healthy Family at https://1happyhealthyfamily.com/smokey-kale-and-quinoa-chili/