Sweet Potato Quinoa Chili
A hearty quinoa chili made with sweet potato, onion, bell peppers, zucchini, and beans.
Ingredients
- 2 tablespoonsolive oil
- 1 largesweet potato, peeled and cut into ¼-inch cubes
- 1 mediumonion, diced
- 2bell peppers, cut into ¼-inch pieces
- 1jalapeño pepper, deseeded and diced (optional, omit for little ones)
- 3 clovesgarlic, minced or pressed
- 1 ½ cupsvegetable broth
- ½ cupuncooked quinoa, rinsed
- 315-ounce cans diced tomatoes
- 115-ounce can tomato sauce
- 2 tablespoonschili powder, or to taste
- 1 tablespoonground cumin
- 1 tablespoonunsweetened cocoa powder (see notes)
- 2 mediumzucchini (about 12 ounces total), diced
- 115-ounce can black beans, drained and rinsed
- 115 ounce can red kidney beans, drained and rinsed
- topping ideas: sliced avocado, shredded cheese, sour cream , fresh jalapeño slices, cilantro, tortilla chips
Directions
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, onion, bell peppers, jalapeño, and garlic. Cook, stirring occasionally, for 10 minutes until vegetables are just starting to soften.
- 2
Add the vegetable broth, quinoa, diced tomatoes, tomato sauce, chili powder, cumin and cocoa powder and stir well to combine.
- 3
Cover the pot and bring to a rapid boil. Reduce heat to medium-low and simmer, covered, for 30-40 minutes, until sweet potatoes are fork-tender and quinoa fully cooked.
- 4
Stir in the zucchini, black beans, kidney beans, cover and cook another 10 minutes, or until heated through.
- 5
Serve with your favorite toppings: shredded cheese, avocado, sliced jalapeños, sour cream, and/or tortilla chips.