Quinoa Sweet Potato Chili

We have a little obsession with quinoa and sweet potatoes over here.  And butternut squash and pumpkin now that it’s fall.  But how can you resist a combination that makes you feel warm and fuzzy inside and sticks to your tummy to keep you satisfied for hours afterwards?

I almost didn’t make this recipe.  I wrote it on our weekly recipe board {read: a frame with a piece of cardboard covered fabric that I write on with a dry erase marker}, and was planning to switch it out and probably forget about it.  But, I talked to the Hubs and asked him what he was in the mood for and he threatened to not come home if I didn’t try this one.

And boy, was I glad that I did.  It’s thick, hearty, and delicious, and made in just one pot.

And it’s vegan!  If you would have told me a year or two ago that I would have me and Hubby eating something vegan and loving it, I would have laughed in your face.

The recipe was modified just slightly from the original, which you can find at Milk Free Mom.

Hope everyone has a happy and safe Halloween tomorrow!

 

5.0 from 1 reviews
Quinoa Sweet Potato Chili
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 T olive oil
  • 1 onion, chopped
  • 1 T preminced garlic
  • 1 - 6 oz can tomato paste
  • 1½ T chili powder
  • 1½ T cumin
  • 1 T Cajun seasoning
  • 1 t oregano
  • 1 - 29 oz can black beans, drained
  • 1 sweet potato, peeled and cut into bite sized chunks
  • 2 cans vegetable broth
  • 1 cup dry quinoa
  • Salt and pepper to taste
  • Avocado, cheese and extra topped onions to garnish, if desired
Instructions
  1. Pour oil into the bottom of a large pot and heat at a medium temperature.
  2. Add onions and cook until they brown
  3. Add garlic and cook for 2-3 minutes.
  4. Add tomato paste and all spices. My tomato paste can was hard to clear out, so I filled it with water, shook it up, and poured the tomato water into the pot as well. Cook for 2-3 minutes.
  5. Add black beans, sweet potato, and vegetable broth. Stir in for 4-5 minutes, or until it reaches a simmer.
  6. Stir in quinoa. Keep the chili at a low boil and stir occasionally. Quinoa will gradually absorb the liquid and thicken. This process will take about 30 minutes.
  7. When the chili reaches your desired thickness, serve with avocado, cheese and chopped onions.

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Comments

  1. This looks really yummy…and healthy too! I’m going to try it tonight!

  2. This was GREAT! Thanks for the recipe!

  3. Greetings! I’ve been reading your blog for a long time now and finally got the bravery to go ahead and give you a shout out from Dallas Tx! Just wanted to mention keep up the excellent job!

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