Sweet Potato and Quinoa Chili
Servings: 2
Calories per Serving:
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Ingredients
1 1/4 cups Gut Broth (or vegetable broth)
2/3 cup peeled and diced sweet potato
1/4 cup onion, diced
1/4 medium green bell pepper, diced
1/4 medium red bell pepper, diced
1/2 pepper (jalapeño or serrano), seeds and ribs removed, finely diced
8 ounces canned diced tomatoes (or 1 cup diced tomatoes)
2 small-to-medium carrots, diced
1/2 medium zucchini, diced
1 1/2 tsp paprika
1 tsp cumin
1/2 tsp chili powder
Pinch of salt and pepper
1 cup cooked quinoa
Cilantro and sliced avocado, to serve (option
Instructions
- In a large saucepan, heat 1 tbsp of broth over medium heat. Add the sweet potato and cook for 5-8 minutes, until just softened. Add more broth as necessary so squash doesn’t stick to pan.
- Add the scallions, bell peppers, and pepper of choice. Continue to cook for 5 minutes. Add broth as necessary.
- Add the tomatoes, carrot, zucchini, paprika, cumin, chili powder, and remaining broth.
- Bring to a boil. Reduce heat to low and cover with lid, let simmer for 15 minutes, until vegetables are soft.
- Season with salt and pepper to taste.
- Add the cooked quinoa and warm thoroughly.
- Serve and top with optional cilantro and avocado.
Note: You can cook this in the slow cooker by adding all the ingredients in pot. Stir to combine and cook on low for 6-8 hours.
Kylie Ivanir
Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.