Sweet Potato Chili with Quinoa

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About recipe

There’s no better way to use up these pantry staples than to throw them into a chili! Sweet potatoes which are full of fiber, and antioxidants, and help boost gut health and immunity! They’re packed with vitamins and minerals such as beta-carotene, Vitamin C, and Potassium.

Ingredients (serves 1)

1 tbsp EVOO
2 (12 oz) sweet potatoes, peeled and cut into ½ inch pieces
1 medium yellow onion, diced
2 poblano peppers, diced
4 large cloves garlic, chopped
1 tbsp chili powder
2 tsp ground cumin
4 cups unsalted vegetable broth
1 (10 oz) can no salt added diced tomatoes with green chiles
1 (4 oz) can diced green chiles
2 cups water, divided
1 cup uncooked white or multicolored quinoa
1 (15 oz) can no salt added pinto beans, rinsed
½ tsp salt
Plain Greek yogurt
Sliced jalapeno peppers and cilantro for garnishing

Preparation

Heat oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, 6-7 minutes.
Add onion and poblanos; cook, stirring occasionally, until sightly softened, about 3 minutes.
Add garlic, chili powder, and cumin; cook, stirring constantly, until fragment, about 30 seconds.
Add broth, tomatoes, green chiles, and 1 cup of water. Cover, increase heat to high and bring to a boil.
Stir in quinoa, beans, and salt. Reduce heat to medium, cover, and simmer, stirring occasionally, until the quinoa is tender, about 15 minutes, adding the remaining 1 cup of water and Greek yogurt during the last 3 minutes of cook time.
Garnish with jalapeno pepper slices and cilantro, if desired.
Refrigerate chili in an airtight container for up to 5 days or freeze for up to 2 months.

Nutritional information

This information is per serving.

Calories430
Total fat11 g
Saturated fat4 g
Cholesterol20 mg
Protein20 g
Sodium270 mg
Fiber13 g
Total Carbohydrate65 g

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Jamaica Plain, MA 02130
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Fax: 617.522.7770

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