Chili sin carne with quinoa
The cumin also makes beans tolerable to our sensitive tummies. However, should you have an active crowns or colitis or you are currently in the elimination phase, I would recommend you to skip the beans. Especially with chronic inflammatory bowel disease or food intolerance beans should be consumed with care.
Granted, this is not the typical chili. I’ve improvised and used some of the ingredients I just had on hand. But I had to share the result with you, because it tastes great!
Preparation in min: 45
Calories per serving: 460
Ingredients (for 4 servings):
3 sweet potatoes
1 pepper, red
- 200 g kidney beans
200 g black beans (can)
800 ml vegetable broth
400 g chunky tomatoes
150 g quinoa
- 1 tbsp oil
- 1 tsp ground caraway
- 2 tsp marjoram
- 1 tsp chili flakes
- salt, pepper
- optional: 2 tsp honey, limes
Wash sweet potatoes, peel and cut into pieces. Wash the pepper, core them and dice them as well.
Then sauté spices in a large saucepan with a little oil. Add sweet potatoes, peppers, beans and chunky tomatoes. Pour with vegetable stock.
Rinse quinoa with cold water for several times and stir under chili.
Cook for about 30 minutes over medium heat until quinoa and sweet potatoes are cooked.
- Serve the chili in a bowl with limes.
I am a nutritionist and since few years I am specialized in the field of “intestinal health”. Enjoy browsing here!
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Frequently asked questions
I tried everything. But it is best not to eat at all. Do I take the strain off my gut?
I have no identified intolerances. Why do I still not tolerate fresh dairy products or fiber-rich foods?
Cabbage, beans or fiber are bloating. Is there anything I can do against it?
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Hallo mein Name ist Dominika Králová -
M.Sc. Ernährungswissenschaftlerin, Ernährungstherapeutin mit Fokus auf chronische Erkrankungen und Yogalehrerin.“