Vegetarian Black Bean, Sweet Potato and Quinoa Chili
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 onion, chopped5 garlic cloves, chopped1 1/2 tablespoons chili powder1 tablespoon ground coriander1 14.5-ounce can fire-roasted tomatoes1/2 pound dried black beans, rinsed well1 chipotle chile from canned chipotle chiles in adobo, minced1 teaspoon dried oregano2 teaspoons kosher salt + more to taste1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes1/4 cup quinoa, rinsed and drainedsour cream, to top (optional)green onions, chopped, to top (optional)fresh cilantro, chopped, to top (optional)
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. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).
After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.
Can make two days ahead. Store in refrigerator. Freeze leftovers.
Serving Size: Makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIRELILY14.
Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).
After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.
Can make two days ahead. Store in refrigerator. Freeze leftovers.
Serving Size: Makes 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIRELILY14.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 363.4 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 11.1 g
- Protein: 10.8 g
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