You’ll have to excuse my not so great food photography, but after making this amazing meal twice and Instagram-ing it both times I got so many requests for the recipe that I thought I’d share as part of this week’s plat du jour. This sweet potato quinoa chili is hearty, comforting and healthy all at once so really you can’t beat that…am I right? It’s also vegan if you choose to not add cheese but I did that at the last minute last night and LOVED the addition.
Also, note it makes A LOT! I have enough for 3+ meals out of it and it’s great even when re-heated the next day for lunch or dinner so it’s a lot of bang for your buck.
Sweet Potato Quinoa Chili
- one 29 oz can black beans, rinsed and drained
- one 6 oz can tomato paste
- 32 oz vegetable stock
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon red pepper flakes
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 1 sweet potato, peeled and cut into bite sized chunks
- 1 cup dry quinoa
- salt and pepper to taste
- avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start 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, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.
[Recipe adapted from Milk Free Mom]