Black Bean Sweet Potato Chili with Quinoa
Author Notes: A slow cooker favorite, that even avowed quinoa haters enjoy! See more here: http://threecleversisters.com/2012/04/19/black-bean-sweet-potato-chili-with-quinoa/ —sarabclever
Serves 6
- 1 tablespoon olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 2-3 teaspoons chili powder
- 1 1/2 teaspoons ground coriander
- One 14.5-ounce can chopped tomatoes
- 1/2 pound black beans, soaked overnight
- 1 chipotle chile (from canned chipotle chiles in adobo), minced
- 1 teaspoon dried Mexican oregano (or regular)
- 1 1/2 teaspoons kosher salt, or more to taste
- 1 medium sweet potato, cut into 1/2-inch cubes (1 1/2 cups)
- 1/4 cup quinoa, rinsed and drained
- 3 cups water
- Sour cream or greek yogurt for garnish
- Chopped fresh cilantro for garnish
- Heat the oil in a medium skillet over moderate heat. Add the onion and cook until soft and beginning to brown, 6 to 7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
- Add this mixture, along with all the remaining ingredients, to the crock pot. Stir and cook on low for 7 to 8 hours. You may need to add more water at the end, though thanks to pre-soaking the beans, I have found it not to be necessary.
- Serve with fresh cilantro and sour cream or Greek yogurt, if desired.
- This recipe was entered in the contest for Your Best Quinoa Recipe
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