Sweet Potato & Quinoa Chili
This lovely chili is a one pot meal that is ready in under an hour. Leftovers hold up extremely well too!
15oz diced ontario tomatoes
6oz ontario tomato paste
1 cup dry ecuadorian quinoa
1 tablespoon extra virgin olive oil
A few dashes garlic powder
A few dashes onion powder
to taste himalayan saltShop this recipe
Drain and rinse the black beans and kidney beans. In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly. Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa, 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. Serve with optional avocado garnish.