1 tbsp Olive oil
1 Medium onion, diced
5 Cloves of garlic, minced
1 Sweet potato, cubed
1 can Kidney beans (15 oz)
1 can Black beans (15 oz)
1 cup Dried quinoa
1 can Crushed tomatoes (15 oz)
1 can Tomato paste (6 oz)
1 tsp Cayenne peper
1 tsp Cumin
1 tsp Oregano
1 tbsp Onion powder
1 tbsp Garlic powder
Salt to taste
4-5 cups water
1
In large pot, heat oil over medium heat. Add onions, cook until soft and edges browned. Add garlic, let cook another few minutes. Add the diced tomatoes, tomato paste, beans, quinoa, sweet potato, spices and water.Stir until combined
2
Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
Notes
Serve with taco chips
Ingredients
1 tbsp Olive oil
1 Medium onion, diced
5 Cloves of garlic, minced
1 Sweet potato, cubed
1 can Kidney beans (15 oz)
1 can Black beans (15 oz)
1 cup Dried quinoa
1 can Crushed tomatoes (15 oz)
1 can Tomato paste (6 oz)
1 tsp Cayenne peper
1 tsp Cumin
1 tsp Oregano
1 tbsp Onion powder
1 tbsp Garlic powder
Salt to taste
4-5 cups water