Sweet Potato & Quinoa Chili
Author: 
Recipe type: Chili, Soups & Stews
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • extra virgin olive oil
  • 1 sweet onion, diced
  • 5 cloves garlic, minced
  • 1 can tomato paste (6 oz)
  • 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 ½" cubes
  • kosher salt and freshly ground black pepper
  • 1 c dry quinoa, rinsed and drained
  • avocado for garnish
  • cilantro for garnish
Instructions
  1. Heat a small amount of oil in a dutch oven or large soup pot over medium heat.
  2. Add the onion, and cook until it starts to turn brown (about 5 minutes).
  3. Add the garlic, and cook for about 1 minutes.
  4. Add the tomato paste, chili powder, cumin, and oregano and cook for about 1 minute, stirring constantly.
  5. Add the beans, stock or broth, and potato, and season with salt and pepper. Cook for about 5 minutes.
  6. Add the quinoa and stir.
  7. 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.
  8. Top with avocado and chopped cilantro.
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2013/04/15/sweet-potato-quinoa-chili/