Quinoa Mole Chili
 
 
Chili can be served on a bed of roasted sweet potatoes, simply garnished with cilantro and nutritional yeast (Thomas' favourite). As with most chilies this is even better the next day.
:
Ingredients
  • 6 cups cooked quinoa
  • 5 tomatoes (about 4 cups)
  • 2 cups vegetable broth
  • 1 can tomato paste
  • 1 cup carrots, sliced
  • 1 cup celery leaves, chopped
  • 1 zucchini, chopped
  • 1 medium red onion, diced
  • ¼ cup sun dried tomatoes
  • 2 chipotle peppers, chopped (canned in adobe sauce)
  • 3 cloves of minced garlic
  • 1 Tbs chili powder
  • 3 Tbs cocoa powder
  • ½ tsp salt (smoked)
  • 1 tsp turmeric
Instructions
  1. Warm a large stockpot to medium heat and add ¼ cup of vegetable broth.
  2. Lightly cook carrots, zucchini, onion, and celery until soft.
  3. Add the remaining vegetable stock and the rest of the ingredients and reduce to low.
  4. Allow chili to simmer for at least 20 minutes (the longer the better).
Recipe by 1 Happy Healthy Family at https://1happyhealthyfamily.com/cinco-de-mayo/