YAM & QUINOA CHILI
I have taken a few of the recipes I’ve seen online and combined the ingredient I like to eat regularly during the winter for whole body health. The insoluble fiber in garbanzo beans is said to be one of the healthiest regimens for digestive health. Garlic and onion are powerful immunity builders and peppery, warming turmeric root is hailed as a daily regimen for anti-inflammation. I integrate gluten-free quinoa and chicken broth regularly as powerful anti-oxidants all winter long. Enjoy this take on chili, and please share your alternate ingredients and photos with me! Happy Cooking~
2 cups YAM, (One large yam peeled and cut into ½ inch cubes)
28 oz. diced tomatoes with juice
15 oz can Tri-colored Beans, drained
1 cup dry Garbanzo beans (chickpeas)
½ cup Quinoa seeds (washed, drained and dried if fresh)
3 cups Chicken Broth
1 medium onion, chopped
2 tsp chili powder
6 tumeric roots, peeled and grated
1 head garlic, minced
2 tbls grapeseed oil
2 tsp Himalayan sea salt
1 tsp cracked pepper
For garnish: dallop sour cream, fresh cilantro, chopped green onions or sliced avocado
- Heat the oil in a medium skillet over moderate heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and tumeric and stir. Cook together for 1 minute.
- Add this mixture, along with all the remaining ingredients, to the crock pot. Stir and cook on low for 7-8 hours.
- Garnish with fresh cilantro, sliced avocado and sour cream or Greek yogurt, if desired. Serve with blue corn chips.