Friday, October 25, 2013

Sweet Potato Quinoa Chili

I'm back with another chili recipe! Not the one I was talking about yesterday, but a new recipe I tried. I really like experimenting with different chili recipes!

You will need:

  • Two cans of black beans, rinsed and drained
  • One 6 oz can of tomato paste
  • 24 oz chicken stock (or vegetable stock to make it a vegetarian meal- chicken was all I had on hand)
  • One onion, chopped
  • Two cloves of garlic, minced
  • One tablespoon chili powder
  • One tablespoon cumin
  • One teaspoon oregano
  • One tablespoon olive oil
  • Two sweet potatoes, peeled and cut into small pieces
  • One cup dry quinoa
  • Salt and pepper to taste

(I used some homemade chicken stock I canned last month)

1. Heat the oil in a large pot over medium heat. Add the onions and cook until they are soft and starting to brown. Add the garlic and cook for about 2 minutes.

2. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly so the mixture doesn't burn.

3. Add the beans, stock, and potatoes and season with salt and pepper. Cook for about 5 minutes.

4. Add the quinoa and cook for about 15-30 minutes, stirring frequently until the potatoes and quinoa are cooked and the chili is thickened. (This took 30 minutes for me)

(I took a final picture of the chili in the bowls, but my camera deleted it, so you'll just have to imagine what it looks like)

We served ours with avocado slices and a bit of shredded cheese. Yum yum!

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  1. What a perfect easy dinner idea for cold days! I love to have a warm bowl of soup or chili for dinner, and this one sounds especially good. Thanks so much for sharing it with us at Saturday Night Fever!

    1. I love trying new chili and soup recipes. Thank you for visiting!