Jan 19, 2014

Black Bean, Quinoa and Sweet Potato Chili

One of the many reasons that coaching has been so rewarding is all the people I have met or reconnected with over our shared passion for health and wellness. With that also comes new ideas for healthy menu options.  A friend of mine who joined the 14 day sugar detox group shared this recipe with the other challengers and I had to try it.  It includes several of my families favorite foods all combined in one dish.  Sounds like a no fail dinner to me.  And, another bonus is that I am always looking for filling and balanced vegetarian meals.  Sometimes I feel like we eat way too much chicken, anyone else feel this way?

Black Bean, Quinoa and Sweet Potato Chili (from Milkfreemom.com)
makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!
This meal will appear in my rotation of weekly meals for sure.  It may even replace my standard chili for a little while.  Even the toddler approved which is always a plus!

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