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Spring ahead with vegetarian chili

By Wolfgang Puck, Tribune Content Agency on

3 tablespoons kosher salt, plus more to taste

1 1/2 gallons (5.75 L) vegetable stock

1 1/2 pounds (750 g) quinoa

2 jalapeno chiles, halved, stemmed, seeded and deveined, and minced

1/2 cup (125 mL) fresh lime juice

1 tablespoon pure maple syrup

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3 ripe Hass avocados, halved, pitted, peeled and sliced, for garnish

1 cup (250 mL) sour cream, for garnish

1 cup (250 mL) chopped green onion, for garnish

1 cup (250 mL) chopped fresh cilantro leaves, for garnish

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(c) 2018 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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