Sweet Potato & Quinoa Chili
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can diced fire-roasted tomatoes or 1 1/2 cups diced fresh tomatoes
- 1 (6 ounce) can tomato paste
- 1 large sweet potato, diced (with or without the skin...I leave the skin on)
- 1 cup dry quinoa
- 1 onion, diced
- 5 -6 garlic cloves, minced
- 1 tablespoon olive oil
- 1 1⁄2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 3 dashes garlic powder
- 3 dashes onion powder
- salt
- 4 cups water or 4 cups vegetable broth, more as needed
- avocado, for garnish (optional)
- fresh cilantro, for garnish (optional)
- diced onion, for garnish (optional)
directions
- In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes).
- Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
- Add tomatoes, liquids, beans and sweet potato, stir until combined.
- Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
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