sweet potato and black bean chili

sweet potato and black bean chili
sweet potato and black bean chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 1

    small red onion, finely diced

  • 2

    small sweet potato, peeled and diced

  • 3

    cloves garlic, minced

  • 1

    tablespoon chili powder

  • 2

    teaspoons ground cumin

  • 1/2

    chipotle chile,chopped

  • 1

    teaspoon salt, or to taste

  • 2

    cups water

  • 1

    15-ounce can black beans, rinsed

  • 2

    diced tomatoes

  • 2

    teaspoons lime juice

  • 2

    tablespoons chopped fresh cilantro

  • 2

    cups cooked quinoa

Directions

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 10 minutes. Remove from the heat and stir in cilantro and quinoa. Make Ahead Tip: Cover and refrigerate for 2 days. Stir in cilantro just before serving.

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