Ingredients

The following ingredients have 4 Servings
  • 3 tbs olive oil
  • 1/2 onion (chopped)
  • 1 bell pepper (chopped)
  • 4 garlic cloves (minced)
  • 2 fresh or roasted green chiles (finely chopped)
  • 3 potatoes (peeled and cubed (I use Russet))
  • 1/2 cup quinoa (uncooked & rinsed/drained)
  • 1 cup dried red lentils
  • 1 tsp cumin seeds
  • 1 tsp ancho chili powder (or regular chili powder)
  • 1/2 tsp paprika
  • 1/4 tsp ground oregano
  • 8 cups vegetable broth or water
  • 1 7 oz can chipotle peppers + adobo sauce
  • 2 1/2 cups fresh or frozen sweet corn kernels
  • 1 carrot (grated)
  • 1 to mato (diced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 tbs chickpea flour (optional, creates a slightly thicker texture)
  • 1 can full fat coconut milk
  • 2 tbs apple cider vinegar (or lemon juice)
  • 1 tbs coconut sugar (or any granulated sugar of choice)
  • to taste: sea salt
  • Optional garnishes: pepitas (pumpkin seeds, fresh cilantro, tortilla chips, shredded cheese)

Instruction

  • In a large pot over medium heat add olive oil, onion, bell pepper, garlic, and green chiles. Saute for 3-5 minutes or until all is softened and beginning to turn golden.
  • Stir in potatoes, quinoa, lentils, and spices. Saute for 2 minutes longer while stirring.
  • Pour in broth or water.
  • Stir in chipotle peppers and adobo sauce, corn, carrot, tomato, cilantro, and flour (optional).
  • Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes.
  • Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.
  • Turn off heat, salt to taste, let cool and serve.
  • Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese.
  • Enjoy!