Saturday, January 5, 2013

Sweet Potato and Black Bean Chili






















Ingredients:
  • 2 15 oz cans black beans, rinsed and drained
  • 1 8 oz can tomato sauce
  • 32 oz vegetable stock (4 cups)
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon dried cilantro
  • 1 tablespoon olive oil
  • 1 sweet potato, peeled and cut into bite sized chunks (roughly 1/2”)
  • 1 cup dry quinoa
  • salt and pepper to taste
  • avocado for garnish  (optional) 
Preparations:
  1. Heat the oil in a large heavy soup pot over medium heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). 
  2. Add the garlic, and cook for about 2 minutes. Add the tomato sauce, chili powder, cumin, cilantro, and oregano and cook for about 5 minutes, stirring constantly. 
  3. Add the beans, stock, and potatoes, and season with salt and pepper, bring to a boil. Then add the quinoa. Continue cooking for about 25 minutes – 40 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.
  4. Top with avocado

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