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Apple Carrot Quinoa Chili recipe from Kate Towell

This time of year I love making soups, stews and chili. These one-pot-wonders are great time savers, healthy and delicious. I make them often and have already shared a few of my favorite recipes with you.
Warm up with this delicious chili recipe. Photo credit: Kate Towell.

The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.

This time of year I love making soups, stews and chili. These one-pot-wonders are great time savers, healthy and delicious. I make them often and have already shared a few of my favorite recipes with you.

I saw this recipe on Kris Carr’s fan page and thought it looked interesting. I switched a few things up and added veggie broth, celery and red pepper to the recipe. It turned out very tasty. I served it with organic corn chips and topped with cheese.

Apple Carrot Quinoa Chili

Adapted from a recipe by Crista Lash posted on Kris Carr’s fan page.

Ingredients

  • 2 cans of chopped stewed tomatoes
  • 1 -2 cups of veggies broth (depending on your preferred thickness)
  • 1 can pinto beans
  • 1 can black beans
  • 1 can northern white beans
  • 1 can kidney beans
  • 3/4 cup quinoa
  • 1 sm. onion
  • 2 stalks celery
  • 1 large red pepper
  • 2 – 3 cloves garlic
  • olive oil
  • 1 jalapeño
  • 2 large carrots
  • 3 small apples – I used 1 granny green smith and 2 honey crisps
  • 1-2 tablespoons raw cacao powder
  • 1 – 2 teaspoons each
  • curry
  • cumin
  • nutmeg
  • chili powder
  • cinnamon
  • maple syrup
  • sea salt

Directions

  • Cook quinoa according to the directions. Set aside.
  • Coarsely chop the onion, jalapeno, celery and red pepper. Finely chop the garlic. Sauté in olive oil over medium heat in large pot for 5-7 minutes.
  • Add the stewed tomatoes.
  • Add all 4 cans of beans (rinsed), veggie broth and 1 teaspoon of each spice: curry, cumin, cinnamon, nutmeg, salt, and chili powder.
  • Coarsely chop the apples and carrots and add to the chili.
  • Bring to boil, reduce heat, and simmer for 20 minutes.
  • Add the cacao and then taste the chili.
  • Add maple syrup and more seasoning to taste.
  • Add cooked quinoa prior to serving.

Serve the chili with your favorite cornbread, corn chips, cheese or other favorite toppers.

Enjoy!

Kate

In my practice I support busy folks to create a life they love through the everyday wisdom of Ayurveda. By exploring food and lifestyle choices in a holistic way I guide you on a practical and personal journey into what it takes to create vibrant living; mind, body and Spirit.

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