Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 2 medium-large sweet potatoes (peeled and diced)
  • 1 medium red onion (chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons chili powder
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 3 and 1/2 cups vegetable broth
  • 1 (15 ounce) can black beans (drained and rinsed)
  • 1 (14.5 ounce) can diced tomatoes (with liquid)
  • ½ cup uncooked quinoa
  • avocado, cilantro, cornbread, corn chips (as desired, to serve)

Instruction

  • Warm oil in a large Dutch oven or stockpot over medium-high heat. Add sweet potato and onion; cook for about 5 minutes, until the onion begins to soften. Add garlic, chili powder, chipotle chili powder, cumin, and salt. Stir to combine.
  • Add broth, beans, tomatoes, and quinoa. Stir well and bring the mixture to a boil, then cover the pot and reduce heat to maintain a moderate simmer.
  • Cook for 40-50 minutes, until the quinoa is cooked and the entire mixture has a thick, chili-like consistency.
  • Remove pot from the heat, taste, and add additional salt if desired. Serve hot with chopped avocado, a sprinkling of cilantro, cornbread or corn chips, as desired.