I love this dish for an active lifestyle, as well. There's so much nutrition in sweet potatoes and quinoa, and the black beans add a great protein source (as I'm vegetarian). I can't wait to whip this up someday soon after a long run.
Yesterday my sweet friend came over for a visit with all the fixins' for the dish, a latte, and a good book for me to pass my time while I recover. It was so thoughtful and such a great day just catching up with her. We both love this dish so much, I think it's definitely a 'bestie' dish we'll be keeping and memorizing. Just like an awesome friend, it's good to have solid recipes in your arsenal you can use again and again! Happy healthy cooking.
Recipe from Milk Free Mom.
Quinoa & Sweet Potato Chili
makes 6 hearty bowls of chili
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato
32 oz vegetable stock
1 onion, chopped
5 cloves garlic,
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite
1 cup dry quinoa
salt and pepper to taste
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.