Black Bean, Sweet Potato and Quinoa Chili

Sweet potato, black bean, quinoa chili in a pot with serving spoon on table

Black Bean, Sweet Potato and Quinoa Chili

A healthy, mouth-watering spin on traditional chili.

Course Main Course, Soup

Cuisine American, Mexican

Keyword Beans, Black Beans, Chili, Chili Powder, Diced Tomatoes, Garlic, Garlic Cloves, Garlic Powder, Low Sodium, Onion, Onions, Oregano, Potatoes, Quinoa, Sweet Potato, Tomato, Tomatoes

Cooking Method Stovetop

Prep Time 20

Cook Time 3

Total Time 3 20

Servings people

Calories 186kcal

Author From www.thekitchn.com

Equipment

Stovetop
Soup Pot

Ingredients

1 Tablespoon Vegetable Oil
1 Onion Chopped
5 Garlic Cloves Chopped
1½ Tablespoons Chili Powder
1 Tablespoon Ground Coriander
1 can Tomatoes 14½ ounce can; low-sodium
½ pound Black Beans Dried
1 teaspoon Oregano Dried
2 teaspoons Kosher Salt
1½ cups Sweet Potatoes Cubed
¼ cup Quinoa Rinsed and drained
Ground Black Pepper To taste

Instructions

Heat oil in a large pot over medium heat. Add onion and cook until soft, about 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
Stir in the tomatoes, beans, and oregano. Add 5 cups water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are tender, anywhere from 2-4 hours.
After 1½ hours of cooking, add sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until beans are soft, and the sweet potatoes and quinoa are tender. Add water if chili becomes too thick. Season to taste with salt and black pepper.

Nutrition