Quinoa and Sweet Potato Chili

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Serves: 6-8

INGREDIENTS

• 2 15-oz cans of black beans (or 3 ½cups home-made black beans)
• 6 oz can tomato paste
• 4 cups (32 oz) vegetable broth
• 1 large white or yellow onion
• 5 cloves garlic, minced or pressed(if you have garlic press)
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 1 teaspoon oregano
• 1 medium sweet potato
• 1 cup dry quinoa (rinsed in strainer to remove bitter coating)
• ½ teaspoon salt
• ½ teaspoon pepper
• Toppings: cilantro, raw onion,avocado, chopped tomatoes

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DIRECTIONS

1. Chop the onion into small dice and set aside.Chop garlic or use garlic press and side aside.Chop the sweet potato into 1 cm cubes and set aside.
2. Heat skillet pan on medium high heat. Add onion when the pan is hot and onion sizzles when you put in pan. Stir well and cook about 5-6 min or until onion is browned. Add garlic and stir well.Cook another 1 min or until garlic is browned.
3. Add the tomato paste, chili powder, cumin, and oregano. Stir well and cook on medium-low heat for 1 min or until spices are fragrant.
4. Add the black beans, vegetable broth, sweet potatoes, and salt and pepper and stir well. Cook for 5 min.
5. Stir in the quinoa. Cook for about 20-25 min or until the sweet potato is soft and quinoa is cooked. Cover and let sit until ready to serve.
6. Top with toppings of your choice and enjoy!

Note: saves well in the refrigerator or freezer for easy future meals.