Sweet Potato & Quinoa Chili

Sweet Potato & Quinoa Chili

INGREDIENTS


  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 medium onion, diced
  • 5 – 6 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • a few dashes of garlic powder
  • a few dashes of onion powder
  • himalayan salt, to taste
  • 1 cup dried quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15oz) kidney beans, drained and rinsed
  • 1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
  • 1 can (6 oz) tomato paste
  • 1 large sweet potato (about 1 lb.), diced (with or without skin)
  • 5 – 6 cups water or vegetable broth (or combo)

Optional garnish for serving


  • diced avocado
  • cilantro
  • diced onion and/or jalapeno

INSTRUCTIONS

Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. 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.

Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.

Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’.

Serves 4 generously.


Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer safe containers, for up to 2 – 3 months.

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