Sweet Potato & Quinoa Chili with Cinnamon
Rated 5.0 stars by 1 users
Category
Soups, Salads & Sides
Cuisine
Mexican
A vegetarian chili that’s sure to warm you from head to toe. Sweet potatoes, quinoa, black beans and just the right amount of spice! Hearty enough as is, but if your meat-eater insists, adding ground turkey to this is yummy too. A thank you Kathleen for this recipe!
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.