Black Bean, Sweet Potato and Quinoa Chili
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 275.7
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 369.2 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 8.8 g
- Protein: 11.0 g
View full nutritional breakdown of Black Bean, Sweet Potato and Quinoa Chili
calories by ingredient
Introduction
Adapted from Bon AppétitAs with most soups, stews, and chilis, think of the water quantity as a rough guide. You may find towards the end you'll need to add more water as both the beans and quinoa start absorbing it.
From thekitchn Adapted from Bon Appétit
As with most soups, stews, and chilis, think of the water quantity as a rough guide. You may find towards the end you'll need to add more water as both the beans and quinoa start absorbing it.
From thekitchn
Number of Servings: 4
Ingredients
-
1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well
1 chipotle chile from canned chipotle chiles in adobo, minced
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
1/4 cup quinoa, rinsed and drained
sour cream, to top (optional)
green onions, chopped, to top (optional)
fresh cilantro, chopped, to top (optional)
Directions
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
Serving Size: 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LALALALANIE.
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
Serving Size: 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LALALALANIE.