Sweet Potato, Black Bean, and Quinoa Chili

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 medium sweet potatoes, diced
• 1 cup uncooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and bell pepper, sauté for another 2 minutes.
3. 3 Stir in sweet potatoes, quinoa, black beans, kidney beans, crushed tomatoes, and vegetable broth.
4. 4 Add chili powder, cumin, smoked paprika, and cayenne pepper if using. Season with salt and pepper.
5. 5 Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until sweet potatoes are tender and quinoa is cooked.
6. 6 Taste and adjust seasoning if needed. Serve hot with a sprinkle of cilantro.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add a splash of lime juice for a zesty twist.
• Stir in diced green chilies for extra heat.

Substitutions

• Substitute quinoa with brown rice if preferred.
• Use canned diced tomatoes instead of crushed for a chunkier texture.

Pairings

• Cornbread
• Guacamole
• Shredded cheddar cheese

Nutrition

Tips

• For extra creaminess, stir in a dollop of Greek yogurt or avocado.
• This chili tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with warm cornbread.
• Pair with a fresh green salad for a balanced meal.

FAQ