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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Quinoa & Sweet Potato Chili Recipe

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This recipe for Quinoa & Sweet Potato Chili is from The Dvorak Family Cookbook II, 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- 29 oz can black beans, rinsed and drained
1- 6 oz can tomato paste
32 oz vegetable 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
3 carrots, peeled and sliced
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)
Directions:
Directions:
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, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
Add the beans, stock, carrots, and potatoes, and season with salt and pepper . 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. T
op with avocado and chopped cilantro. Scrumptious!
Personal Notes:
Personal Notes:
Quinoa has become one of my favorite ingredients. It can absorb any flavor and adds texture to whatever meal you are making. You should be able to find it at any store, probably close to the rice.

 

 

 

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