Black Bean Sweet Potato Chili with Quinoa
Author Notes: A slow cooker favorite, that even avowed quinoa haters enjoy! See more here: http://threecleversisters... —sarabclever
Serves 6
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1
tablespoon olive oil
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1
onion, chopped
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5
cloves garlic, minced
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2-3
teaspoons chili powder
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1 1/2
teaspoons ground coriander
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One
14.5-ounce can chopped tomatoes
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1/2
pound black beans, soaked overnight
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1
chipotle chile (from canned chipotle chiles in adobo), minced
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1
teaspoon dried Mexican oregano (or regular)
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1 1/2
teaspoons kosher salt, or more to taste
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1
medium sweet potato, cut into 1/2-inch cubes (1 1/2 cups)
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1/4
cup quinoa, rinsed and drained
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3
cups water
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Sour cream or greek yogurt for garnish
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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
More Great Recipes:
Bean|Grains|Vegetable|Entree|Soup|Stew|Make Ahead|Serves a Crowd|Slow Cook|Vegan
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over 1 year ago Samatra Doyle
I made this for my family today, and it is delicious! I made it on the stovetop with canned beans instead, and used a garnet yam instead of sweet potato. Really delicious and super easy--definitely saving it.
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