Quinoa Chili

• 2 tablespoons red curry paste
• 2 teaspoons ground cumin powder
• 4 cups vegetable broth
• 23 cup red quinoa, uncooked
• 1 sweet potato, large, peeled and cubed (about 2 cups)
• 1 green pepper, large, chopped (about 2 cups)
• 2 (15 ounce) cans red kidney beans
• 12 cup light coconut milk
• 2 cups tomato puree
• 12 teaspoon cayenne pepper (to taste)
• fresh ground black pepper

1. In a 4 quart pot, combine curry paste, cumin and a little broth.
2. Mash the mixture and stir until smooth.
3. Add the remaining broth, quinoa, bell pepper, and sweet potato.
4. Set over high heat and bring to a boil.
5. Cover tightly.
6. Reduce heat to medium low and cook for 10 minutes or until the quinoa begins to absorb the broth.
7. Add the beans, coconut milk, cayenne pepper and tomato puree to the pot and stir to combine.
8. Cook uncovered for 20-25 minutes until the quinoa is tender and the soup is thickened.
9. Finish with freshly ground black pepper.
10. Suggestion: Serve with fresh hummus and pita or rice chips.

red curry, ground cumin, vegetable broth, red quinoa, sweet potato, green pepper, red kidney, light coconut milk, tomato puree, cayenne pepper, fresh ground black pepper

Taken from www.food.com/recipe/quinoa-chili-450928 (may not work)