Categories: chili, stew

Ingredients

• 5 cups vegetable broth, plus more as needed
• 2 Tbsp. vegetable oil
• 1 small onion, diced
• 1 red or yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 Tbsp. smoked paprika
• 2 tsp. ground coriander
• 1 tsp. cumin
• 10 oz. red potatoes, scrubbed but not peeled, cut into 1/2-inch pieces
• 2/3 cup quinoa, rinsed
• To finish and serve:
• 3/4 cup corn kernels
• 1 (15 oz.) can chickpeas, drained
• Salt and ground black pepper
• 1 or 2 small avocados, pitted, peeled, and diced
• Parsley or cilantro, for garnish

Directions

1. Refrigerate 3 cups of the broth (it will be used later to thin and quickly cool the stew); set the remaining 2 cups aside.
2. In a Dutch oven or soup pot, heat the oil until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, paprika, coriander and cumin, cook, stirring frequently, for 1 minute. Stir in the 2 cups broth and the potatoes, scraping up any browned bits. Bring to a boil, reduce heat to low and simmer until potatoes are just tender, about 10 minutes. Remove from heat; stir in quinoa and let sit, covered, for 20 minutes. Stir in the chilled broth.
3. To store: Leave in pot or transfer to a storage container and refrigerate for up to 3 days.
4. To finish and serve: Return stew to pot (if necessary) and add corn and beans, bring to a simmer over medium-low heat and cook, stirring occasionally, until quinoa is tender, about 15 minutes. If stew is too thick, thin with additional broth. Season to taste with salt and pepper. Serve garnished with avocado and parsley or cilantro.

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