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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