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sweet potato & quinoa chili

Author: Taylor Ellingson

Ingredients

  • 1 cup uncooked quinoa rinsed
  • 2 tablespoon olive oil
  • 1 white onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 sweet potatoes peeled and diced
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoon chili powder
  • ΒΌ-1/2 teaspoon cayenne pepper depending on how spicy you like it
  • 1 15 oz can black beans
  • 1 15 oz can red kidney beans
  • 1 28 oz can diced tomatoes
  • 1 14 oz can tomato sauce
  • 1-2 cups of water
  • shredded cheese Greek yogurt/sour cream, avocado, and green onions, for topping

Instructions

  • Add quinoa to small pot over medium heat.
  • Add 2 cups of water and bring to a simmer.
  • Cover and lower heat to low, simmering until all water is absorbed and quinoa is cooked, about 12-15 minutes. Set aside.
  • In large soup pot, add olive oil over medium heat.
  • Add onion, red bell pepper, and green bell pepper, cooking until tender, about 5-7 minutes.
  • Add sweet potatoes, cooking another 5 minutes.
  • Add spices, beans, tomatoes, tomato sauce, and cooked quinoa.
  • Add 1 cup of water and season with salt and pepper.
  • Bring to a boil and let simmer for 20-30 minutes, until sweet potatoes are tender.
  • Add additional cup of water if it seems too thick.
  • Top with cheese, sour cream/greek yogurt, avocado, and green onions.
  • Enjoy!