However, I took advantage of the weather and called into work. No one wants to come out in bad weather anyway. At least, that's how I justified it.
I also took advantage of the fact that this is probably my last opportunity to make a gigantic batch of warming chili before Spring is underway and the craving for fresh veggies and salads overtakes any desire for something hearty. Plus, this was a recipe I could whip up using what was already in my pantry, not having to venture into the "snowstorm."
Smoky Black Bean, Sweet Potato, and Quinoa Chili
Keywords: soup/stew avocado beans quinoa sweet potato
Ingredients (A lot of chili)
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced small
- 1/2 tsp turmeric
- 1 tsp cinnamon
- pinch of nutmeg
- 1 tsp cumin
- 2 tsp Smoky Chipotle and Paprika spice (you can just do one of each separately if you have it)
- 2 large sweet potato, peeled and diced into small cubes
- salt and pepper, to taste
- 1 can diced tomatoes
- 1 1/2 c cooked quinoa
- 2 can black beans (15.5 oz), drained
- 4 cups water or broth, plus more to thin if desired
- 1 ripe avocado, diced
1. Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
2. Add the sweet potatoes and spices. Let cook for a few minutes, stirring frequently so spices do not burn.
3. Add the black beans, water or broth, and tomato. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
4. Add quinoa to chili and let cook for an additional 10 minutes.
5. Spoon chili into bowls and garnish with avocado. Enjoy!
Powered by Recipage