COOKING IS SIMPLE!
1 Bag (10 oz) Path of Life Organic Quinoa & Kale
1 Medium Zucchini or Yellow Squash, cored and diced
1 Medium Red Bell Pepper, seeded and diced
1 Medium Red Onion, diced
3 Serrano Peppers, seeded and diced
4 Garlic Cloves, sliced
Salt & Black Pepper, to taste (optional)
3 Tbsp. Corn Flour (masa harina)
1½ Tbsp. Chili Powder
1 Tbsp. each Cumin and Smoked Paprika
2 Cans (14.5 oz.) Diced Tomatoes
1 Can (16 oz.) Garbanzo Beans (chick peas), drained and rinsed
1½ Cups Vegetable Stock
Sour Cream, Shredded Colby & Monterrey Jack Cheese, Sliced Green Onions and Warm Corn
Heat 1 tbsp. of the oil over medium-high heat in a large saucepot. Add zucchini and red pepper. Cook 4-5 minutes until brown. Set aside.
Add an additional 1 tbsp. of the oil to saucepot. Add onion, serrano pepper and garlic. Cook 4-5 minutes or until onions are cooked through and lightly browned.
Add remaining oil, flour, chili powder, cumin and smoked paprika. Cook and stir for 20-30 seconds or until spices are fragrant.
Add tomatoes, beans and stock. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
Return zucchini and red pepper to chili. Stir in Quinoa & Kale. Simmer an additional 5 minutes and season with salt and pepper, if desired.
Serve with sour cream, cheese, green onion and warm tortillas, if desired.
Share Gluten-Free Quinoa
Kale Chili Recipe
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