Black Bean, Sweet Potato and Quinoa Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoon olive oil1 onion, chopped5 garlic cloves, chopped1 1/2 tablespoons chili powder1 tablespoon cumin1 14.5-ounce can fire-roasted tomatoes2 cans black beans, rinsed well1 can red kidney beans1 chipotle chile from canned chipotle chiles in adobo, minced1 teaspoon dried oregano2 teaspoons kosher salt + more to taste4 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes1 cup uncooked quinoa, cooked to package directions
On a baking sheet, roast cubed sweet potatoes in 1 tbs of EVOO at 400 for about 15 minutes.
Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Stir in rinsed beans. Cook until simmered.
Add in cooked quiona. Once sweet potatoes are soft, add them to the beans. Simmer for about 10-15 minutes so flavors can meld.
Serving Size: Makes 8 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYV2010.
Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Stir in rinsed beans. Cook until simmered.
Add in cooked quiona. Once sweet potatoes are soft, add them to the beans. Simmer for about 10-15 minutes so flavors can meld.
Serving Size: Makes 8 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LADYV2010.
Nutritional Info Amount Per Serving
- Calories: 413.3
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 255.8 mg
- Total Carbs: 74.8 g
- Dietary Fiber: 18.6 g
- Protein: 18.2 g
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