Veggie Thai Quinoa Chili

1 Tbsp chili powder
1 1/2 tsp red curry paste
1 Tbsp cumin
4 cups vegetable broth, divided
1 small onion, diced cone #2
1 large green bell pepper, diced
2 cloves garlic, minced
1 small sweet potato, diced cone #3

2 cups thinly sliced cabbage cone #4
1 Tbsp olive oil
3 cans dark red kidney beans, drained and rinsed
3/4 cup dry quinoa
1 cup light coconut milk
1-28 oz can added crushed tomatoes
Salt and pepper, to taste
6 green onions, sliced, for serving

Directions:

In large 7 qt roaster, whisk together the chili powder, curry paste, cumin and a few tablespoons of broth over medium-low heat until smooth. Add in cabbage, onion, green pepper, garlic, sweet potato, and olive oil and sauté for 5-7 minutes or until veggies are tender. Add in remaining broth, beans, quinoa, coconut milk, tomatoes, salt and pepper and bring to a high simmer with lid off. Place lid on when you see it is boiling then Reduce to low- simmer and cook for about 20 minutes, or until flavors are melted together and quinoa is cooked.

Serve topped with sliced green onion.