Vegetarian Thai Quinoa Chili

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon chili powder
• 1 1/2 teaspoon red curry paste
• 1 tablespoon cumin
• 4 cups vegetable broth, divided
• 1 small onion, diced
• 1 large green pepper, diced
• 2 cloves garlic, minced
• 1 small sweet potato, peeled and diced
• 1 tablespoon olive oil
• 3 cans dark red kidney beans, drained and rinsed
• 3/4 cup dry quinoa, rinsed
• 1/2 cup light coconut milk
• 1-28 ounce can crushed tomatoes
• Salt and pepper, to taste
• Sliced green onions, for serving
• Plain Greek yogurt, for serving

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, green pepper and sweet potato and cook, stirring often, for about 10 minutes until softened.

2. Add the minced garlic, chili powder, cumin and red curry paste and stir for 1 to 2 minutes until fragrant.

3. Pour in the crushed tomatoes and about half of the vegetable broth. Bring to a simmer and cook for 5 minutes.

4. Stir in the drained and rinsed kidney beans, the rinsed quinoa and the remaining vegetable broth. Bring back to a simmer, cover and cook on low for 25 to 30 minutes, until the quinoa and sweet potato are tender.

5. Stir in the light coconut milk and simmer uncovered for 10 minutes, stirring occasionally, until the chili thickens.

6. Season with salt and pepper to taste. Let stand for 5 minutes off the heat before serving.

7. Ladle the chili into bowls and top with sliced green onions and a spoonful of plain Greek yogurt.