Full of protein, fiber, vitamins and minerals, this easy Sweet Potato & Quinoa Chili is thick, hearty and always a good thing!
In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes.
Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined.
Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally.
Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
Ingredients
Directions
In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes.
Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined.
Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally.
Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.