Quinoa Sweet Potato Chili

serves 8-10

What You Need
2 TBS olive oil
1 sweet onion, diced
3 small sweet potatoes, diced
1 TSP salt
1 TSP garlic powder
1/2 TSP black pepper
3 TBS chili powder
3 TSP cumin
4 cups vegetable broth, divided
1 cup cooked quinoa
1 can of kidney beans, drained
1 can of black beans, drained
1 can of corn, drained
1 cinnamon stick

Toppings
Avocado
Nutritional yeast
Red pepper flakes
Cilantro
Lime wedges

Directions
1. In a soup pot over medium heat, heat the olive oil and cook the onion for about 5 minutes.
2. Next, add in the sweet potato and spices. Cover with a lid and let cook for 5 more minutes.
3. Pour in 3 cups of the vegetable broth and bring the broth to a boil. Reduce heat to a simmer and add in the quinoa, beans, corn and cinnamon stick. Cover and let cook for 30 minutes.
4. After 30 minutes, check to see if sweet potatoes are done by piercing them with a fork. If they are tender, add in the remaining cup of vegetable broth. If the sweet potatoes are not soft, continue cooking until they are and then add in the vegetable broth. 
5. Mix everything together and you are ready to eat. Add your desired toppings and enjoy!

No comments