Sweet Potato & Quinoa Chili

Ingredients:

• 2 – 15 ounce cans black beans, rinsed and drained

• 1 – 6 ounce tomato paste

• 4 cups chicken or vegetable stock

• 1 onion, chopped

• 5 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 jalapeno pepper (optional)

• 1 cup frozen corn

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1 teaspoon oregano

• 1 tablespoon olive oil

• 1 sweet potato, peeled and cut into bite sized chunks

• 1 cup quinoa, rinsed

• Avocado, Cilantro, Green Onion and Greek Yogurt for garnish

• Salt & Pepper to taste

Method:

1. Read the recipe.  Did you read it?  Read it again…

2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.

3. Heat the oil in a large heavy soup pot over medium low heat. 

4. Add onions, red pepper and jalapeno and cook until soft and they start to turn brown. 

5. Add the garlic and cook until fragrant.

6. Add the tomato paste and cook until rust colored.

7. Add chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, corn, stock and sweet potatoes. Cook for about 5 minutes, then add the quinoa.

8. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and sweet potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. 

9. Top with avocado, cilantro, green onions & Greek yougut. Enjoy!