It is no secret that I am a vegetarian but often times I find myself craving meat dishes such as chili. This is a great way to have my cake and eat it too. Mangiamo!
Sweet Potato & Black Bean Chili
Yields: 4-6 servings
Ingredients:
1 tbsp plus 2 tsp olive oil
1 large sweet potato, peeled and diced
1 large yellow onion, diced
2 cloves garlic, minced
2 tbsp chili powder
½ tsp paprika
½ tsp ground chipotle pepper
¼ tsp salt
3 ½ cups vegetable stock
1 15 ounce can black beans, rinsed and drained
1 14.5 ounce can diced or crushed tomatoes
½ cup dried quinoa
Juice from one lime
2-4 Avocado slices for garnish
Directions:
In a large pot, heat the olive oil over medium heat.
Add the sweet potato and onion to the pot and cook for about 5 minutes.
Add in the garlic, chili powder, chipotle powder and salt.
Add the stock, tomatoes, black beans and quinoa and bring to a boil. Stir everything to combine.
Cover the pot and reduce heat to a simmer and cook for about 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft.
Add the lime juice and remove the pot from the heat.
Garnish with avocado slices.