Name: Quinoa & Sweet Potato Chili
Yield: 4 servings
Ingredients: 1 15 oz can black beans, rinsed and drained; 1 cup canned diced tomatoes, with juice; 32 ounces (4 cups) vegetable broth; 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons unsweetened cocoa powder; 1 teaspoon cumin; 1 teaspoon oregano; 1 tablespoon olive oil; 1 sweet potato, cut into bite-sized chunks; 1 cup dry quinoa; salt & pepper to taste; avocado, cilantro for garnish (optional)

Servings: 4 persons

1 15 oz can black beans, rinsed and drained
1 cup canned diced tomatoes, with juice
32 ounces (4 cups) vegetable broth
1 onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons unsweetened cocoa powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, cut into bite-sized chunks
1 cup dry quinoa
salt & pepper to taste
avocado, cilantro for garnish (optional)

1
In a large pot, heat oil over medium heat. Add onions, and cook until soft and translucent, stirring frequently, for about 5 minutes.
2
Add garlic, chili powder, cocoa powder, cumin, and oregano. Cook for 2 minutes.
3
Add black beans, vegetable broth, diced tomatoes, and sweet potatoes; season with salt & pepper. Raise heat to bring to a boil, and add quinoa.
4
Turn heat down to low, and continue cooking for about 20 minutes, or until quinoa is cooked through, stirring every 5 minutes. Add additional salt & pepper to taste.
5
Serve topped with avocado and chopped cilantro, or other desired garnishes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Quinoa & Sweet Potato Chili

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