Recipe by Ancient Harvest
Prep Time: 15 Minutes Cook Time: 40 Minutes

Quinoa Chili with Sweet Potatoes and Kale is an amazing combination of Ancient Harvest quinoa,and sweet potatoes with kale to add depth and character.

Ingredients

• 3 garlic cloves, chopped


• 1 tbsp olive oil


• 1 chopped onion


• 1 tsp paprika


• 1 tsp oregano


• 1 tsp chili powder


• 1/4 tsp cumin


• 1/4 tsp salt


• dash red pepper flakes


• 1 can tomatoes (I used roasted garlic)


• 16 oz vegetable broth


• 1 can cannellini beans


• 1/2 cup Ancient Harvest™ quinoa


• 1 small sweet potato, cooked and cubed


• 2 cups kale, torn from stalks


• **optional: avocado, sour cream, greek yogurt shredded cheese

1. In a large pot over medium heat, cook 1 tbsp of olive oil and the chopped onion until the onion turns transparent, about 10 minutes.


2. Add the 3 chopped garlic cloves and stir, careful not to let them burn. After a few minutes, add
   the spices and can of tomatoes.


3. After a few more minutes add the vegetable broth, white beans, and quinoa. Keep stirring until the quinoa starts "popping" out of the shell. Mine took about 25-30 minutes.


4. Finally, add the precooked sweet potato and kale pieces, however big you want them to be.


5. Once kale is wilted to your liking, ladle into bowls and top with avocado and anything else!

When you think of snacking does your mind wander immediately to pre-packaged snack packs, nutrition bars, protein bars, chips (yes even those health bean chips are pre-packaged) and more.  While these items can sometimes be good choices in situations where whole food options are not viable, this month I challenge you to step out of your normal snack routine, skip the packaged foods and instead grab fresh, unprocessed foods. Here are a few ideas to get you started. Be creative, have fun and share with me how you’re doing! The key lies in preparing for success by planning snacks in advance.

• Roasted vegetables - Experiment with different vegetables such as Brussels sprouts, kale chips, beets, okra, carrots, cauliflower, asparagus, zucchini, broccoli, summer squash, sweet potatoes, or butternut squash.


• Raw veggies: Slice and dice your favorite veggies. Have them sorted and stored in their own grab and go packages! Here are a few of my favorite raw veggies to snack on the go: cucumber, celery, jicama, cauliflower, carrots, red bell peppers, mini bell peppers, cherry tomatoes, sugar snap peas, snow peas and fennel slices.


• Fresh fruit: Keep an abundant supply of your favorite fruit on hand and ready to eat. Apples, oranges, bananas, grapes, grapefruit, berries, figs and cherries are just a few ideas to get you started.


• Dried fruit: Easy, portable, and packed with a quick source of ready to use energy. Some of my favorites include: raisins, blueberries, apricots, banana chips, dates, and dried figs.


• Nuts and seeds: Keep a variety on hand and enjoy the diversity of flavors! For example, choose from sunflower seeds, pistachios, brazil nuts, cashews, pecans, almonds, walnuts, macadamia nuts and nut butters.