Quinoa & Sweet Potato Chili

This was our dinner tonight and Olivia ate it up!  I used butternut squash instead of sweet potato because that’s what we had – and it was delish.  I also only used a teaspoon of chili powder instead of a tablespoon.  And I topped it with a little maple syrup to balance the spicy.

This recipe came from here:  http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder (I used 1 teaspoon)
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks (I used butternut squash)
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

*I drizzled maple syrup on top too!

[Kim Gillespie]

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