Sweet Potato and Quinoa Chili

Here is a delicious alternative to traditional chili to keep you warm during these winter months!


Ingredients (serves 6):

*1 can (15 oz) black beans, drained and rinsed
*1 can (15 0z) kidney beans, drained and rinsed
*1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
*1 can (6 oz) tomato paste
*1 large sweet potato, diced (with or without the skin)
*1 cup dry quinoa
*1 onion, diced
*5-6 garlic cloves, minced
*1 T olive oil
*1 1/2 T chili powder
*1 T cumin
*1 t dried oregano
*a few dashes of garlic powder*a few dashes of onion powder
*Himalayan salt to taste
*4 cups (32 oz) water or vegetable broth (add more as needed)
*avocado, cilantro, and/or diced onion. for garnish

In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7-10 minutes). Add garlic, cook for another minute or so. Add the remaining ingredients, bring to a boil, cover slightly ajar, reduce heat and cook for 30-40 minutes, stirring occasionally. Chili is ready when the sweet potatoes are tender. Add additional water if chili is too thick for your liking.

Optional garnishes:

sliced avocado

sour cream & cilantro


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