Snow day!!! Time to cook up a big pot of chili and hunker down with a big cozy blanket and your favorite movies. This would also be the perfect day to binge-watch a series you’ve been meaning to get after on Netflix – anyone who has yet to get into Breaking Bad, NOW IS THE TIME.
This (vegan optional) quinoa, sweet potato and black bean chili recipe comes courtesy of my friend Olivia, who found it on the blog Milk Free Mom. Since then, it has become a staple recipe in the Howeshold, and I’m excited to pass it along to you. Trust me, it’s a keeper.
Quinoa, Sweet Potato & Black Bean Chili
(adapted from Milk Free Mom)
makes 6 big bowls
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 large sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
Salt and pepper to taste
Avocado, cilantro, sour cream and/or shredded cheese for garnish (optional)
Heat the olive oil in a large, heavy soup pot over medium low heat. Add chopped onions and cook until soft and starting 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, vegetable stock and potatoes and season with salt and pepper to taste. Cook for about 5 minutes, then add the quinoa.
Turn up the heat closer to medium and continue cooking for about 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. Top with avocado, chopped cilantro, sour cream, shredded cheese, anything you’re into, really. If you’re the type that needs meat, sausage makes a delicious addition.
Stay warm my friends!