Coconut Quinoa Chili
1 tbls coconut oil
1/2 yellow onion, diced
1 yellow bell pepper, diced
1/2 cup broccoli slaw or diced broccoli (optional)
2 cloves garlic, minced
1 can chickpeas, rinsed
1.5 cups cooked quinoa (see note on uncooked quinoa)
1 can coconut milk
1/2 – 1 cup veggie broth
1/4 tsp turmeric
1 tsp tsp cumin
1/4 tsp smoked paprika
1/2 tsp chili powder
1 tsp salt
1-3 tsp fresh grated ginger (start with 1 tsp, add more if you like alot of zing)
Melt the coconut oil over medium heat, add in the diced onions and yellow peppers, cook about 3-4 minutes. Add in the broccoli slaw and minced garlic and all the spices (turmeric, cumin, smoked paprika, chili powder, salt.) Stir well and sauté another minute.
Deglaze the pan with 1/2 cup broth. Add in the coconut milk, cooked quinoa, chickpeas and fresh ginger. Let simmer 5 minutes to heat through, adding additional liquid if the chili is too thick.
Add a squeeze of fresh lime as desired.
Note: Use dried quinoa instead of cooked. Add in 1/3 cup dried quinoa + 1 extra full cup of broth or water in place in the cooked quinoa.0