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Vegetarian Thai Quinoa Chili
- 1 tablespoon chili powder
- 1 1/2 teaspoon red curry paste
- 1 tablespoon cumin
- 4 cups vegetable broth, divided
- 1 small onion, diced
- 1 large green pepper, diced
- 2 cloves garlic, minced
- 1 small sweet potato, peeled and diced
- 1 tablespoon olive oil
- 3 cans dark red kidney beans, drained and rinsed
- 3/4 cup dry quinoa, rinsed
- 1/2 cup light coconut milk
- 1-28 ounce can crushed tomatoes
- Salt and pepper, to taste
- Sliced green onions, for serving
- Plain Greek yogurt, for serving
Directions:View on Back to Her Roots
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