Black Bean, Sweet Potato, and Quinoa Chili

1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1/2 Chipotle chili powder, to taste
1 can fire roasted diced tomatoes
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock
1 large sweet potato, diced into small cubes

For Chipotle Creme:
1 cup low fat sour cream
1/2 tsp Chipotle Chili Powder
1/2 teaspoon honey
1/4 teaspoon dijon mustard

Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.

Add the entire can of tomatoes to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.

Make the smoked chipotle creme combine sour cream, chili powder, honey, and dijon mustard in a medium bowl.

Spoon chili into bowls and add yogurt sauce on top. Enjoy!


Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EJSELHORST.