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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sweet Potato Quinoa Chili Recipe

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This recipe for Sweet Potato Quinoa Chili is from The Alsip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
1 can (6 oz) tomato paste
1 large sweet pototo, diced (with or without the skin...I leave the skin on)
1 cup dry quinoa
1 onion, diced
5 - 6 garlic cloves, minced
1 tablespoon olive oil
1 1/2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
a few dashes of garlic powder
a few dashes of onion powder•himalayan salt to taste
4 cups (32 oz) water or vegetable broth, + more as needed
avocado, cilantro and/or diced onion, for garnish (optional)

Directions:
Directions:





In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly. Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking. Serve with optional garnishes.

Personal Notes:
Personal Notes:
I wasn't sure about this, I couldn't picture sweet potatoes in a soup. I had an over abundance of sweet potatoes and decided to give it a try. I really liked it and think you will also.

 

 

 

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