|15 min||8 h||6|
|1 medium pepper(s)||Green bell pepper (diced)|
|1 medium||Yellow onion (diced)|
|2 medium potato||Sweet potato (peeled, diced)|
|1 medium pepper(s)||Jalapeno pepper (seeded, minced)|
|2 can(s) (13oz)||Diced tomatoes, canned|
|2 can (15oz)||Black beans, canned (drained, rinsed)|
|2 cup||Vegetable stock/broth|
|1/4 tsp||Cayenne pepper|
|1 tbsp||Chili powder|
|2 tbsp||Cocoa powder, unsweetened|
|1 tsp||Kosher salt|
|1/2 cup||Quinoa, uncooked (rinsed well)|
|6 tsp||Greek yogurt, plain, fat-free (for topping)|
|1/4 cup||Cilantro (coriander) (chopped, for topping)|
|4 tbsp||Green onion (for topping)|
For a grain-free option omit the quinoa and add either chickpeas or kidney beans for extra protein.
To keep this dish Paleo & Whole30 omit the grains and beans and replace with extra vegetables and ground turkey or chicken.
This dish makes the perfect meatless Monday option. Keeping it plant-based a few days of the week helps to reduce the environmental impact, and is great for your health.