Quinoa chili with sweet potatoes

Quinoa Chili with Sweet Potatoes

This vegetarian quinoa chili with sweet potatoes has spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.

SERVINGS 5
  • RECIPE SOURCE eatingwell.com
  • COOKING TIME 30 min
  • TOTAL TIME 30 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 2 poblano peppers, diced
  • 4 large cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 4 cups unsalted vegetable broth
  • 1 (10 ounce) can no-salt-added diced tomatoes with green chiles
  • 1 (4 ounce) can diced green chiles
  • 2 cups water, divided
  • 1 cup uncooked white or multicolored quinoa
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed
  • 0.5 teaspoon salt
  • Sliced jalapeño peppers, yogurt and cilantro for serving
  • Sliced jalapeño peppers, yogurt and cilantro for serving
  • Sliced jalapeño peppers, yogurt and cilantro for serving

Cooking Instructions

Step 1

Heat oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, 6 to 7 minutes. Add onion and poblanos; cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic, chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add broth, tomatoes, green chiles and 1 cup water. Cover, increase heat to high and bring to a boil.

Step 2

Stir in quinoa, beans and salt. Reduce heat to medium, cover and simmer, stirring occasionally, until the quinoa is tender, about 15 minutes, adding the remaining 1 cup water during the last 3 minutes of cook time. Garnish with jalapeño slices, yogurt and cilantro, if desired.

Allergens

celery, milk, yeast, lactose