Quinoa & Sweet Potato Chili

Name: Quinoa & Sweet Potato Chili
Ingredients: 1 15 oz can black beans, rinsed and drained; 1 cup canned diced tomatoes, with juice; 32 ounces (4 cups) vegetable broth; 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons unsweetened cocoa powder; 1 teaspoon cumin; 1 teaspoon oregano; 1 tablespoon olive oil; 1 sweet potato, cut into bite-sized chunks; 1 cup dry quinoa; salt & pepper to taste; avocado, cilantro for garnish (optional)

14 ingredients

5 steps

Ingredients

1 15 oz can black beans, rinsed and drained
1 cup canned diced tomatoes, with juice
32 ounces (4 cups) vegetable broth
1 onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons unsweetened cocoa powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, cut into bite-sized chunks
1 cup dry quinoa
salt & pepper to taste
avocado, cilantro for garnish (optional)

Directions

1

In a large pot, heat oil over medium heat. Add onions, and cook until soft and translucent, stirring frequently, for about 5 minutes.
2

Add garlic, chili powder, cocoa powder, cumin, and oregano. Cook for 2 minutes.
3

Add black beans, vegetable broth, diced tomatoes, and sweet potatoes; season with salt & pepper. Raise heat to bring to a boil, and add quinoa.
4

Turn heat down to low, and continue cooking for about 20 minutes, or until quinoa is cooked through, stirring every 5 minutes. Add additional salt & pepper to taste.
5

Serve topped with avocado and chopped cilantro, or other desired garnishes.