This is a hearty easy to make chili. It tastes great topped with cilantro and avocado. The original recipe used sweet potato but I used a russet.
1 tbl oil
5 cloves garlic, minced
1 can tomato paste
1/2 tbl chili powder
1/2 tbl oregano
1 tsp cumin
4 cups water
1 bouillon cube
1 cup dry quinoa\
1 large potato cut into bite size pieces
1 cup cooked beans or 1 can (I used pinto)
1 cup kale
Heat oil in a large pot and add onion and garlic. Saute for five minutes.
Add the rest of the ingredients. Bring to a boil and cook for about 20 minutes or until potatoes are soft. Add kale and stir through until cooked. Enjoy!