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Thursday, 12 June 2014 11:15

Sweet Potato and Quinoa Chili

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Hearty and satisfying meal using Dr. Praeger's Sweet Potato Pancakes. Can be made Gluten Free.

  • Ingredients: 1 Tbsp. olive or vegetable oil
    1 medium onion, chopped
    2 cloves garlic, chopped
    2 tsp. chili powder
    2 Tbsp. tomato paste
    2 cups water
    1 box (12 oz.) Dr. Praeger’s Sweet Potato Pancakes, diced
    1 can (15.5 oz.) red kidney beans, drained and rinsed
    2 cans (14.5 oz each) diced tomatoes with green chilies
    2 cups cooked quinoa

  • Instructions: 1. Heat oil in 4 to 5-quart pot over medium heat and cook onion, stirring occasionally, 5 minutes or until soft. Add garlic and chili powder and cook, stirring, 30 seconds or until fragrant. Add tomato paste and cook, stirring, 1 minute, until slightly thickened.

    2. Add water, Dr. Praeger’s Sweet Potato Pancakes, beans, tomatoes with chilies and quinoa. Reduce heat to medium-low and cook, stirring occasionally, 15 minutes until flavors are blended.

    3. Serve garnished, if desired, with shredded reduced-fat cheddar cheese, sour cream and chopped cilantro.
  • Serves: 4
  • Cuisine: Central/South American - Mexican
  • Cooking method: Saute
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
  • Just right for...: Comfort food, One-pot meal
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Serving suggestions: Add a few cubes of baked sweet potato for added sweet potato-ness.
    Serve with a side of Nut Thins or other Gluten Free crackers.
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