Wednesday, May 15, 2013

Quinoa and Sweet Potato Chili


 
Man, does this picture not scream YUMMY?!?!?! I have been wanting to put this recipe up on the blog for awhile now and it just wasn't happening. Either I didn't have the ingredients or I wasn't in a chili mood. I am not a big soup/stew person. I like it, but pretty much only in winter. And BTW today was HOT. However, this chili had to be made! I had the ingredients and it's only going to get warmer ;)
 
 

Ingredients (makes 3 large or 6 small bowls)

 
  • 1 can of beans, rinsed and drained (I used pinto)
  • 1 can of tomato paste (I used a roasted garlic flavor, but plain works as well)
  • 1 small onion, chopped
  • 32 oz of vegetable stock (or broth)
  • 5 cloves of garlic, minced
  • 1 Tbsp of chili powder
  • 1 Tbsp of cumin
  • 1 tsp of oregano
  • 1 Tbsp of olive oil
  • 1 medium sized sweet potato, peeled and cut into bite sized pieces
  • 1/2 cup of dry quinoa
  • salt and pepper to taste
  • avocado and cilantro for garnish (optional)
 

Method

Heat oil in a large soup pan. Add onion and cook until soft and they start turning brown. Then add garlic and cook until fragrant, about 1 minute. Add tomato paste, cumin, chili powder, and oregano. Stir constantly until well combined. Next add in stock or broth, beans, potato, and salt/pepper. Stir gently to combine. Cook chili 5 minutes and then add quinoa. Continue simmering for 30 minutes, stirring frequently. Chili is done when quinoa is cooked, potatoes have softened, and chili has thickened. You can add water to thin chili to your liking. Garnish chili with avocado and cilantro. Enjoy!
 


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