Quinoa Chili Recipe

sweet potato quinoa chiliThis recipe was given to me by my friend, Melissa.  I changed it a little bit, but kept all the spices the same.  It has a nice, sweet taste and not spicy, just good flavor.  My kids actually ate it, yah!  It is a little more soup-like the first night but the next day the liquid is absorbed and its more of a dish.

Ingredients:

  • 1 tsp olive oil
  • 3/4 cup frozen onion (or 1 small onion, chopped)
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • 1 pinch nutmeg
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp tobacco sauce
  • 15oz can organic diced tomatoes
  • 2 cups cooked quinoa
  • 2 cans black beans, drained & rinsed
  • 1 cup organic vegetable broth
  • 1 large sweet potato, peeled & diced

Instructions:

Shred and cut carrots and sweet potato.  Cook quinoa according to package.  I do mine in microwave in glass pyrex bowl and its ready in 10-12 minutes.  Meanwhile, heat oil in pan over medium heat.  Add onion, garlic, carrots and a pinch of sea salt.  Saute 5 mins.  Add tomato sauce, beans, broth and spices.  Bring to boil.  Reduce to medium heat, add potatoes and quinoa. Cover & simmer for 25-30 minutes or until potatoes are tender. 

301 Calories, 3g Fat, 15g Fiber, 5g Sugar, 16g Protein

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