Sweet Potato Chili with Black Beans and Quinoa

Sweet Potato Chili with Black Beans and Quinoa

  • 1 onion, diced

  • 2 Tbs. olive oil

  • 2 cloved minced garlic

  • 3 cups diced sweet potato

  • 1 Tbs. ground chili

  • 2 tsp. ground cumin

  • pinch of nutmeg

  • kosher salt

  • 1-28 oz. can of chopped tomatoes

  • 4 cups stock, plus more if needed

  • 1 cup quinoa

  • 1 15 oz can black beans

In a large pot saute the onion in the olive oil over medium heat until translucent and soft, about 4 to 6 minutes.

Add the garlic, chili, cumin, nutmeg, and a large pinch of salt. Add the sweet potatoes and cook for 5 to 7 minutes until they begin to soften. Add the tomatoes and stock and bring to a boil. Add the quinoa and stir well and cook over low for 20 minutes or until quinoa is cooked through. Fold in the black beans and taste for salt

Serve chili topped with cheddar cheese, avocado, sour cream and slices of lime.

Makes about 4 to 6 servings.

Fridge ForagingAmanda FredericksonComment