Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sweet potato and quinoa chili. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

This Sweet Potato & Quinoa Chili recipe with kidney & black beans is hearty and full of flavor, and makes a great vegan lunch, dinner or meal prep idea! Includes stovetop and slow cooker options. Try this healthy, vegetarian quinoa chili with chunky sweet potatoes and hearty sweet potatoes.

Sweet Potato and quinoa chili is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sweet Potato and quinoa chili is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have sweet potato and quinoa chili using 17 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Potato and quinoa chili:

1. Prepare 1 15 ounce can of black beans drained
2. Get 1 15 ounce can chickpeas drained
3. Make ready 1 can rotel (diced tomatoes works good too)
4. Get 1 large sweet potato chopped into cubes
5. Get 2 tbsp olive oil
6. Prepare 1 large onion chopped
7. Make ready 6 gloves minced garlic
8. Take 1 1/2 cup dry quinoa
9. Take 1 tbsp ground cumin
10. Take 4 cup vegetable broth
11. Make ready 2 tbsp chili powder
12. Make ready 2 tsp smoked paprika
13. Prepare 1 salt and pepper to taste
14. Prepare 1 sour cream (topper)
15. Make ready 1 cheese (topper)
16. Make ready 1 cilantro (topper)
17. Take 1 avocado (topper)

This chili is hearty and nutritious. I added a couple of finely chopped chipotle chilies in adobo sauce to the recipe for a little smoky kick to counterbalance the sweetness of the sweet potato. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.

Steps to make Sweet Potato and quinoa chili:

1. Heat olive oil in a large pot over medium high heat.
2. Add onion and saute, stirring frequently until onion begins to sweat, about 5 minutes.
3. Add sweet potato and cook another 5 minutes.
4. Add quinoa, beans, chickpeas and rotel and continue cooking for another 2 minutes stirring everything together.
5. Pour in broth, chili powder, cumin and paprika and stir well.
6. Bring to a rapid boil then reduce heat to medium low. Add minced garlic and cover pot.
7. Allow chili to bubble gently for 15 to 20 minutes or until quinoa and sweet potato is cooked.
8. Remove pot from heat and let it sit covered for 10 mins. This allows it to thicken. Salt and pepper to taste.
9. Serve with whatever toppings you like and enjoy!

Hi-I know you are suppose to rinse quinoa before cooking it, is that what needs to happen before adding it to the recipe or should you just put the drum unranked, uncooked quinoa in? Hasselback sweet potatoes with oatmeal cookie crumble? I need to eat these every day for breakfast. I followed the recipe except I cooked the quinoa with the chili rather than cook the quinoa separately. Unfortunately this made the meal extremely dry.

So that’s going to wrap it up for this special food sweet potato and quinoa chili recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!