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