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Sweet Potato, Black Bean and Quinoa Chili
Sweet Potato Black Bean Chili with Quinoa is a hearty, meatless recipe that will even satisfy the carnivores in your house.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
362
kcal
Author
Marjory Pilley
Ingredients
1
Tablespoon
olive oil
3
cups
diced sweet potato
about 2 medium sweet potatoes
1
cup
diced onion
about ½ large onion
2
garlic cloves
minced or pressed
32
ounces
vegetable broth
4 cups
1
Tablespoon
chili powder
½
teaspoon
cumin
¼
teaspoon
cinnamon
¼
teaspoon
salt
14.5
ounces
diced tomatoes
1 can
15
ounces
black beans, rinsed and drained
1 can
½
cup
quinoa
uncooked
¼
cup
chopped fresh cilantro
1
Tablespoon
lime juice
or squeeze of fresh lime juice
Instructions
Place olive oil in large pot and heat over medium high heat.
Add sweet potato and onion to a pot and saute for about 5 minutes.
Add garlic and cook for about a minute more.
Add remaining ingredients, except for cilantro and lime juice, to the pot.
Bring to a boil, then reduce to simmer and cook for about 20 minutes or until the sweet potatoes are fork-tender and the quinoa is cooked.
Stir in cilantro and lime juice.
Notes
Sweet potatoes can be peeled and cubed ahead of time and stored in the refrigerator until ready to use.
Freeze leftovers or extra batches in tightly-sealing plastic bags or individual freezer containers.
Add crumbled beef or turkey, if desired.
Optional toppings: shredded cheese, avocado, sour cream.
Nutrition
Calories:
362
kcal
|
Carbohydrates:
67
g
|
Protein:
13
g
|
Fat:
5
g
|
Sodium:
1688
mg
|
Potassium:
1181
mg
|
Fiber:
15
g
|
Sugar:
12
g
|
Vitamin A:
15515
IU
|
Vitamin C:
19.6
mg
|
Calcium:
131
mg
|
Iron:
5.5
mg