Out of This World South American Stew

Serving Size: 10

Green and chipotle chilis add some kick to this vegan and vegetarian stew, made from quinoa and sweet potatoes, plus assorted vegetables.

Recipe by: KaiaFIT 7-day reseat ebook

Cook Times

Active Prep15

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Can Opener, Colander, Cutting board, Dutch Oven, Kitchen towels, Ladle, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Top Stove, Vegetable Peeler

Ingredients

2 tablespoon extra virgin olive oil
2 each yellow onion medium, chopped
6 clove garlic minced
½ cup canned chipotle in adobo sauce chopped, check ingredients for potential allergies
1 ½ cup quinoa rinsed and drained
8 cup vegetable broth
1 ½ teaspoon Kosher salt
½ teaspoon ground turmeric
¼ teaspoon cinnamon
¼ teaspoon freshly ground black pepper more or less to taste
3 pound sweet potato chopped into big chunks
3 cup frozen corn kernels
2 each yellow squash halved and sliced
8 ounce canned chopped green chilis
30 ounce canned whole peeled tomatoes drained and juice reserved for another use
30 ounce canned black beans rinsed and drained

Optional:

1 cup fresh cilantro chopped

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 30-60 seconds, stirring constantly so it doesn't burn.
Add the chipotle, quinoa, vegetable broth, ¾ tsp salt, turmeric, cinnamon, fresh ground pepper, and stir well. Cover and bring to a boil for about 7 minutes.
Lower the heat to a simmer, and add the sweet potatoes and cook for about 12 more minutes. Add corn, squash, green chilis, tomatoes, beans, and cilantro and continue to simmer for about 7-8 more minutes. Let sit for a few minutes, and then ENJOY!

Reheating Instructions

Heat in microwave on medium power, or saucepan over medium heat until heated through.

Nutrition