Monday, 28 April 2014

Quinoa and Sweet Potato Chili Recipe

The flavour of the sweet potato plays nicely with the spices in this warm and hearty dish. Photo source Wikipedia, used under creative commons.

Looking for something a little different to spice up your dinners during those rainy spring days? Crave comfort food that packs a nutritional punch? This Recipe was originally posted in "Unearthing the Mystery of Ancient Grains: An Introduction."
 

Quinoa and Sweet Potato Chili Recipe


makes 6 hearty bowls of chili

1 can (19 oz/540 ml) black beans, rinsed and drained
1 can (5.2 oz/156 ml) tomato paste
4 1/4 cups vegetable or chicken stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste





Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste and spices and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes. Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.


Tasty tip: Experiment with adding toppings to your chili such as grated cheese, cilantro or diced avocado.

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