Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Vegetarian Sweet Potato & Quinoa Chili
Caitlin from Smith & Truslow
6
15 minutes
35 minutes
Mexican
Soups
A vegetarian chili that's sure to warm you from head to toe. Sweet potatoes, quinoa and black beans simmer with tomatoes and our organic paprika, chili powder and cumin, plus a surprising hint of cinnamon that brings out the sweet potatoes' natural sweetness. Hearty enough as is, but if your meat-eater insists, ground turkey is a tasty addition. Thank you, Kathleen, for this recipe! Gluten-free and vegetarian.
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 large sweet potato, chopped into 1/2-inch cubes
- 4 cloves garlic, minced
- 1/2 cup dried quinoa
- 1 can black beans
- 4 cups vegetable broth (or chicken broth)
- 15 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 1-1/2 teaspoons organic chili powder
- 1 tablespoon organic cumin
- 2 teaspoons organic paprika
- 2 teaspoons fine sea salt
- 1 teaspoon organic cinnamon
for serving
- Sour cream
- Cheddar cheese
- Cilantro
- Green onion
- Avocado
- Tortilla chips
Directions
In large pot, heat olive oil to medium.
Add onion and sauté, about 5 minutes.
Add sweet potato and cook, another 5 minutes.
Add garlic, quinoa, beans, and continue cooking for 2 minutes.
Add remaining ingredients and continue stirring. Bring chili to a boil, cover, and reduce heat to medium-low. Let chili boil for 15-20 minutes until quinoa and sweet potato is cooked.
Remove pot from heat and allow it to sit covered 10-15 minutes before serving.
Serve with sour cream, cilantro, avocado, cheese, green onion, and tortilla chips.
