|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.
(Adapted from http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/)