Black Bean Sweet Potato Quinoa Chili

#chili #comfortfood #meatlesschili #vegetariandinner Oct 18, 2020

It is FALL. Time for comfort food. We love chili. I could make chili every night and my family would be happy. Besides being super easy the way I make it, it can be healthy too. Here is a recipe I tried with left over sweet potatoes. NO MEAT in this chili and you know what? My family loves it. It has gone into the fall/winter rotation.

Ingredients

3 cups diced sweet potato about 1 large
1 cup diced red onion about 1 medium
1 cup diced bell peppers about 1 large
3 garlic cloves minced
1 15 oz can organic black beans
1 28 oz can of fire roasted tomatoes
3 – 4 cups vegetable broth
2 tablespoons tomato paste
1/2 cup uncooked quinoa
1 – 1 1/2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon coriander
1/2 teaspoon cayenne more or less to taste
Salt & pepper to taste

Instructions

Add all ingredients into a crock pot (starting with just 3 cups of broth). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve. If too thick, stir in another ½ – 1 cup of water.
Serve with diced avocado (or guac) and tortilla chips. It’s such a good combo!

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Black Bean Sweet Potato Quinoa Chili

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