Lunchbreak: Super Seeds author Kim Lutz makes black bean and sweet potato chili

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Kim Lutz

Super Seeds

www.welcomingkitchen.com

Black Bean and Sweet Potato Chili (from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth)

 

Makes 6 Servings

Ingredients:

1 tablespoon olive oil

3 medium onions, cut into medium dice (approximately 3 cups)

3 medium garlic cloves, minced

1 jalapeno pepper, ribs and seeds removed, minced

1 medium sweet potato, peeled and cut into medium dice

¼ cup plus 2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

1 28-ounce can crushed tomatoes (3 cups)

1 15-ounce can black beans, drained and rinsed (or 1 ¾ cups cooked black beans)

1 cup prepared quinoa

 

Preparation:

  1. In a large pot, heat olive oil over medium-high heat.
  2. Add onions, garlic, jalapeno pepper, and sweet potato. Saute approximately 5 minutes, or until vegetables are soft.
  3. Add remaining ingredients, and bring to a boil.
  4. Reduce heat and simmer for 20 to 25 minutes, or until heated through.

 

 

 

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