Friday, September 13, 2013

Black Bean, Sweet Potato, Quinoa Chili

I was in the mood for chili but something different then our normal taco chili recipe and this TOTALLY was worth the extra chopping. So delicious and it made a ton. It's getting into those cold months and our rainy season here in Hawaii. This recipe will for sure be made again. 

Give it a try and let me know what you think. 

Black Bean, Sweet Potato, & Quinoa Chili 

1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes

For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard

Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
Spoon chili into bowls and add yogurt sauce on top. Enjoy!

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