Sweet potato and quinoa Chili
Recipes
Sweet Potato and Quinoa Chili

After a long blogging hiatus, I am typing this post amidst New England’s first blizzard of the year.

Since everyone knows that chili is the official meal of winter, I am taking this opportunity to post my own vegetarian version of this all-star comfort food. Packed with vitamins, protein, and tons of traditional chili flavor, this dish is a complete meal in itself, so there’s no need to plan for side dishes.

If you’ve been following Keeping the Light House for a while, you know I typically keep the chit-chat to a minimum on my recipe posts on purpose. (Seriously, there is no need to write a whole dissertation on dinner.)

So, let’s get to it!

Ingredients: 

  • 1 small onion, chopped
  • 3-4 cloves of garlic, chopped
  • 1 tbsp oil (I use canola)
  • 1 large sweet potato, peeled and chopped
  • 1 10 oz bag frozen corn kernels
  • 1 can black, red, or white beans (use what you’ve got)
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz)  can tomato sauce
  • 1/2 cup uncooked quinoa
  • juice of 1 lime, (about 2 tbsp)
  • 3 tbsp chopped cilantro
  • 1/4 tsp cayenne pepper (more or less… skip it all together if you don’t like too much heat)
  • 1 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 1/2 tsp paprika
  • salt and pepper to taste

For garnish:

  • tortilla chips
  • shredded cheese (I use whatever is in the fridge)
  • sour cream
  • chopped avocado
  • chopped green onion
  • extra cilantro

What to do:

  1. In a large heavy pot, add oil and onion. Allow onion to saute for about 4-5 minutes, add garlic, and continue cooking for an additional 2-3 minutes.
  2. Add chopped sweet potato and saute for another 5 minutes.
  3. Add chopped tomatoes, tomato sauce, lime juice, cilantro, cayenne pepper, chili powder, cumin, paprika, salt, and pepper. Mix well and bring to a simmer.
  4. Add corn and beans.
  5. While chili is simmering, prepare quinoa according to directions. I like to undercook it just a bit so it doesn’t overcook in the chili and turn mushy.
  6. Once sweet potatoes are tender, mix in cooked quinoa and bring to a simmer one more time.
  7. Serve in bowls and top with cheese, sour cream, green onion, or whatever else you can find. Personally, I eat the whole bowl with tortilla chips… no spoon needed.

Now, snuggle up, eat up, and stay warm!

 

6 Comments

  • Tracy

    January 4, 2018

    Perfect for this weather!!! Thank you Susie!

    Reply
    • slight72

      January 4, 2018

      My pleasure! ❤️

      Reply
  • Steph McGowan

    January 4, 2018

    I usually make tradional beef chili but looking forward to trying your recipe Susie. Love sweet potato and quinoa. Thanks for posting!!! Stay safe and warm!!

    Reply
    • slight72

      January 6, 2018

      Matt loves to make it with moose, so whenever he does I make this for me. Hope you like it!

      Xo

      Reply
  • Anne

    January 5, 2018

    This looks to be the perfect meal to thank my snow removal guy (that would be Chuck)!

    Reply
    • slight72

      January 6, 2018

      That’s exactly why I made it during the storm… my snow removal guy earned it too!

      Xo

      Reply

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