SWEET POTATO & QUINOA CHILI

SWEET POTATO & QUINOA CHILI

Full of protein, fiber, vitamins and minerals, this easy Sweet Potato & Quinoa Chili is thick, hearty and always a good thing!
INGREDIENTS

1. 1 tablespoon olive oil or 1/4 cup water (for water saute)
2. 1 medium onion, diced
3. 5 – 6 garlic cloves, minced
4. 1 1/2 tablespoons chili powder
5. 1 tablespoon cumin
6. 1 teaspoon dried oregano
7. a few dashes of garlic powder
8. a few dashes of onion powder
9. himalayan salt, to taste
10. 1 cup dried quinoa
11. 1 can (15 oz) black beans, drained and rinsed
12. 1 can (15oz) kidney beans, drained and rinsed
13. 1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
14. 1 can (6 oz) tomato paste
15. 1 large sweet potato (about 1 lb.), diced (with or without skin)
16. 5 – 6 cups water or vegetable broth (or combo)

Optional garnish for serving

1. diced avocado
2. cilantro
3. diced onion and/or jalapeno

 INSTRUCTIONS

1. Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
2. Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.

Original Article Click Here 

Bagikan Artikel ini