Sweet Potato and quinoa chili

Name: Sweet Potato and quinoa chili
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 15 ounce can of black beans drained; 1 15 ounce can chickpeas drained; 1 can rotel (diced tomatoes works good too); 1 large sweet potato chopped into cubes; 2 tbsp olive oil; 1 large onion chopped; 6 gloves minced garlic; 1 1/2 cup dry quinoa; 1 tbsp ground cumin; 4 cup vegetable broth; 2 tbsp chili powder; 2 tsp smoked paprika; 1 salt and pepper to taste; 1 sour cream (topper); 1 cheese (topper); 1 cilantro (topper); 1 avocado (topper)

Danielle.R @cook_2787721

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Ingredients

5 mins

6 servings

115 ounce can of black beans drained
115 ounce can chickpeas drained
1can rotel (diced tomatoes works good too)
1large sweet potato chopped into cubes
2 tbspolive oil
1large onion chopped
6gloves minced garlic
1 1/2 cupdry quinoa
1 tbspground cumin
4 cupvegetable broth
2 tbspchili powder
2 tspsmoked paprika
1salt and pepper to taste
1sour cream (topper)
1cheese (topper)
1cilantro (topper)
1avocado (topper)

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Steps

5 mins

1

Heat olive oil in a large pot over medium high heat.
2

Add onion and saute, stirring frequently until onion begins to sweat, about 5 minutes.
3

Add sweet potato and cook another 5 minutes.
4

Add quinoa, beans, chickpeas and rotel and continue cooking for another 2 minutes stirring everything together.
5

Pour in broth, chili powder, cumin and paprika and stir well.
6

Bring to a rapid boil then reduce heat to medium low. Add minced garlic and cover pot.
7

Allow chili to bubble gently for 15 to 20 minutes or until quinoa and sweet potato is cooked.
8

Remove pot from heat and let it sit covered for 10 mins. This allows it to thicken. Salt and pepper to taste.
9

Serve with whatever toppings you like and enjoy!
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