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Black Bean Sweet Potato Chili Recipe

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This recipe for Black Bean Sweet Potato Chili is from The Lamb 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:  
2 tablespoons olive oil
1 medium-large sweet potato, peeled and diced
1 large red onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
½ teaspoon ground chipotle pepper
½ teaspoon ground cumin
1/4 teaspoon salt
3 ½ cups chicken or vegetable stock
1 15-ounce can black beans, rinsed
1 14.5-ounce can diced tomatoes
½ cup dried quinoa

Toppings for serving: whatever you prefer!
Monterey jack cheese, shredded
Sour Cream
Avocado
Directions:
Directions:
1. Heat a large heavy bottom pot with the oil over medium high heat. Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.

2. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.

3. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine. Cover the pot and reduce the heat to maintain a gentle simmer.

4. Cook for 30-40 minutes or until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili. Remove the pot from the heat, season with salt as needed.

5. Serve by garnishing with desired toppings--cheese, sour cream, avocado.
Personal Notes:
Personal Notes:
This alternate take on chili is hearty and very satisfying. You will not miss the meat!

 

 

 

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