Quinoa & Sweet Potato Chili
This recipe comes from my son, Luke, who has made this dish for us several times, when he was visiting. There’s nothing complicated in this recipe, everything is probably in your pantry right now.
Yield: 4
Calories: 391kcal
Equipment
- Large pot for soup or stew
Materials
- 1 tbsp olive oil
- 1 Onion chopped
- 1 tbsp ginger minced
- 1/2 jalapeno pepper minced
- 5-6 cloves Garlic minced
- 1 tbsp Tomato Paste.
- 1 ½ tbsp Chili powder
- 1 tbsp cumin
- 1 tsp oregano
- Salt & pepper to taste
- 2 15 oz cans Black Beans. Can substitute Kidney or Pinto beans. Or mix & match.
- 1 large Sweet Potato – peeled and cut into 1-inch cubes
- 1 cup dried Quinoa.
- 1 15 oz can diced roasted Tomatoes with green chilies
- 6 cups vegetable broth
Instructions
- In large pot, heat oil over medium heat.
- Add onions, ginger, jalapeno & cook until soft and, about 5 – 6 minutes.
- Add garlic, cook 1 minute more.
- Sauté tomato paste in a hot spot in pan
- Add the chili powder, cumin, and oregano, and stir to mix
- Add quinoa, beans, diced tomatoes, sweet potato, and broth, stir until combined.
- Bring to a boil, reduce heat, cover slightly open and cook for 35 – 40 minutes, stirring occasionally.
- It is ready when sweet potatoes are tender.
- Garnish with your choice of chili-like toppings
Video
Notes
• Garnish with slice jalapenos, diced avocado, cilantro, green onions, sour cream, or shredded cheese. You choose.
Nutrition
Serving: 1cup | Calories: 391kcal | Carbohydrates: 73.3g | Protein: 23.2g | Fat: 2.3g | Saturated Fat: 0.3g | Sodium: 565.2mg | Potassium: 21mg | Fiber: 17.2g | Sugar: 7.4g | Vitamin A: 32IU | Calcium: 10mg | Iron: 46mg