February 21, 2012

Quinoa, Black Bean and Sweet Potato Chili

When I saw Holly's blog post yesterday, I knew I needed to try her chili recipe.  The combination of black beans, sweet potatoes and quinoa sounded great, and it totally lived up to my expectations.

I followed a recipe on Allrecipes.com for the chili seasoning.  As long as you've got the necessary 9 ingredients in your cupboard, I think it's preferable to make your own seasoning so you can adjust it as desired.  For example, I completely omit the crushed red pepper and have Chris add it to his own bowl.

3-Bean Chili with Quinoa & Sweet Potatoes

Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients (6-8 servings)

    • 2 tablespoons olive oil
    • 1 cup chopped onion
    • 8 minced garlic cloves
    • 6 cups water
    • 1 1/2 pounds sweet potatoes, peeled and chopped into 1/2-inch chunks
    • 28 oz can diced tomatoes
    • 3/4 cup uncooked quinoa, rinsed
    • 3 - 15 oz cans beans, rinsed and drained (such as black, pinto and kidney beans)
    • 4 oz can diced green chiles
    • 2 tablespoons lime juice (from 1 lime)
    • 1/4 cup chili seasoning (or substitute below)
    Chili Seasoning Substitute:

    • 2 teaspoons chili powder
    • 2 teaspoons salt
    • 1 teaspoon crushed red pepper (omit for mild chili)
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 3/4 teaspoon sugar
    • 3/4 teaspoon ground cumin
    • 3/4 teaspoon dried parsley
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon ground black pepper
    In a stockpot, heat olive oil over medium heat. Add onion and garlic, saute for 5 minutes.
    Add remaining ingredients and bring to a boil. Then reduce heat and simmer for 45 minutes or until sweet potatoes are tender, stirring occasionally (do not cover).

    1 comment:

    1. I am always looking for high protein vegetarian soups and am a big fan of chili, so I was very excited when I came across this recipe. The combination of spices is perfect. I will be passing this recipe along to my friends.