Quinoa Chili With Black Beans & Sweet Potatoes
INGREDIENTS
- 1 T Bartenura Olive Oil
- 1 Onion (chopped)
- 5 Garlic (cloves) (minced)
- 6 oz Tomato (tomato paste)
- 1 T Chili powder
- 1 T Cumin
- 1 t Oregano
- 15 1/2 oz Black beans (from cans) (rinsed & drained)
- 15 oz Chickpeas (rinsed & drained)
- 32 oz Vegetable stock
- 1/2 Green pepper (diced)
- 1 Sweet potato (peeled & cut into bite-size chunks)
- 3/4 C Quinoa (Dry) (then rinsed)
- Salt (to taste) & Pepper (to taste)
Make the Chili
- 1. In a large, heavy soup pot, heat the olive oil over medium-low heat.
- 2. Add the onion & sauté until it is soft & beginning to brown, about 10 minutes.
- 3. Add the garlic & cook for about two minutes.
- 4. Add the tomato paste, chili powder, cumin & oregano.
- 5. Cook for about two more minutes, stirring occasionally.
- 6. Add the beans, chickpeas, stock, green pepper & sweet potato.
- 7. Cook everything together for about 20 minutes, then add the quinoa.
- 8. Lower the heat to a simmer & continue cooking, covered, for 15 to 30 minutes,
stirring frequently, until the quinoa & potato are cooked & the chili has thickened. - 9. Add a bit of water if the chili becomes too thick.
- 10. Adjust the salt & seasonings to taste.
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