This chili is loaded with flavor and vitamins, and everyone in the family might ask for a second bowl. The best part? You'll only have to wash one pot!
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | (29-ounce) can | black beans, rinsed and drained | ||
| 1 | (6-ounce) can | tomato paste | ||
| 1 | (32-ounce) carton | vegetable stock | ||
| 1 | onion, chopped | |||
| 5 | cloves | garlic, minced | ||
| 1 | tablespoon | chili powder | ||
| 1 | tablespoon | cumin | ||
| 1 | teaspoon | oregano | ||
| 1 | tablespoon | extra virgin olive oil | ||
| 1 | sweet potato, peeled and cut into bite-sized chunks | |||
| 1 | cup | dry quinoa, rinsed | ||
| salt and pepper, to taste | ||||
| avocado and cilantro, for garnish (optional) |
Instructions
- Heat the oil in a large, heavy-bottomed soup pot over medium low heat. Add onions and cook until soft and they start to 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, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa.
- Continue cooking for about 15-30 minutes, stirring frequently until quinoa and potatoes and cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro, and serve.
Prep Time: 30-60 minutes Serving Size: 6 big bowls
