I just love when the crisp Fall weather arrives and I get to make a big pot of hearty chili! This recipe features one of my favorite flavor combinations: sweet potato, black beans, quinoa and chili powder. Not only is this a super simple recipe, but it also freezes well for leftovers!
Cover the pot and reduce heat to a simmer. Cook for at least 20-25 minutes until the quinoa is cooked and sweet potatoes are soft. (Like most chili recipes, this one only gets better the longer it gets to simmer.) Add the lime juice and remove the pot from the heat. Season with salt as needed.
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
3 tablespoons chili powder
2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
3 ½ cups vegetable stock
1 15-ounce cans black beans, rinsed
1 14.5-ounce can diced tomatoes
1/2 cup dried quinoa, rinsed
1 lime, juiced
serving suggestions: avocado, cilantro, cheese, sour cream
Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
Add the garlic, chili powder, cayenne pepper, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for a minimum of 20-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili. (I think the recipe gets even better if you let it simmer even longer, but it’s definitely not required.)
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Garnish with avocado, cilantro, sour cream or cheese before serving.