Quinoa and Hatch Chili Stew

Spice it up with this warm and hearty chili recipe.  

Serves 4.  Prep time: 15 minutes.  Cook time: 4 hours.

Ingredients:

1 cup quinoa

2 heaping cups chopped roasted Hatch chiles

1 large or 2 smaller sweet potatoes, peeled and diced

3 cloves garlic, chopped

1 red onion, diced

2 ears of fresh sweet corn, cut off the cob

1 14-oz can fire roasted diced tomatoes

1 tablespoon extra virgin olive oil

3 cups vegetable broth

1 teaspoon cumin

1 teaspoon ground coriander

Sea salt and ground pepper, to taste

For serving:

1-2 fresh limes

A pinch of sugar, if needed

Sliced avocado

Fresh cilantro or mint, chopped

Instructions:

1. Add quinoa, olive oil, garlic, onion, roasted Hatch chiles, sweet potatoes, corn and tomatoes to slow cooker.
2. Stir together.
3. Pour just enough broth over the ingredients to cover them up – you don’t want it too soupy.
4. Add in the spices, sea salt, and pepper.
5. Stir and cover.
6. Simmer on low for 4 hours or until sweet potatoes are soft.
7. Just before serving, add lime juice to brighten flavors.
8. Add a pinch of sugar if chili’s are too spicy.
9. Serve with slices of ripe avocado, and fresh chopped cilantro or mint on top.