Chili - Sweet Potato & Quinoa Chili

Photo by Tina T.
Adapted from myutensilcrock.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myutensilcrock.com

Ingredients

  • extra virgin olive oil

  • 1

    sweet onion, diced

  • 5

    cloves garlic, minced

  • 1

    can tomato paste (6 oz) (beet puree?)

  • 1

    T chili powder

  • 1

    T cumin

  • 1

    t oregano

  • 1

    can black beans, rinsed and drained (15 oz)

  • 1

    can red kidney beans, rinsed and drained (15 oz)

  • 1

    box vegetable stock or broth (32 oz)

  • 1

    sweet potato, peeled and cut into 1/2″ cubes

  • S + P

  • 1

    cup dry quinoa, rinsed and drained

  • avocado for garnish

  • cilantro for garnish

Directions

Heat a small amount of oil in a dutch oven or large soup pot over medium heat. Add the onion, and cook until it starts to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock or broth, and potato, and season with salt and pepper. Cook for about 5 minutes. Add the quinoa and stir. Lower heat a bit and continue cooking for about 15 – 30 minutes, stirring frequently, until the potatoes are soft, the quinoa develops “tails,” and the chili has thickened, adding water if it gets too thick. Top with avocado and chopped cilantro.

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