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!
|1||(29-ounce) can||black beans, rinsed and drained|
|1||(6-ounce) can||tomato paste|
|1||(32-ounce) carton||vegetable stock|
|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)|
- 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.