Black Bean Sweet Potato Chili
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.97 out of 5 stars
(108)
Ingredients
4 servings
- 1 tablespoon olive oil, plus 2 extra teaspoons
- 1 large sweet potato, peeled and diced
- 1 large red onion, diced
- 4 cloves garlic, roughly chopped
- 2 tablespoons chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 3 1/2 cups vegetable stock
- 1 15-ounce cans black beans, rinsed and drained
- 1 14.5-ounce can fire roasted diced tomatoes
- 1/2 cup dried quinoa
- 4 teaspoons lime juice
- serving suggestions: avocado, cilantro, crema, grated cheese
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Preparation
Step 1
Heat a large heavy bottom pot with the oil over medium high heat.
Step 2
Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Step 3
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir to incorporate.
Step 4
Cover the pot and reduce the heat to maintain a gentle simmer.
Step 5
Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.
Step 6
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Step 7
Garnish with avocado, cilantro, crema or cheese before serving.
Step 8
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