Quinoa and Sweet Potato Chili
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Quinoa thickens this tasty chili and adds extra protein.

Category Soups Serves 3 quarts
Cooking Time 01:00 Kid Friendly Yes
 
Quinoa and Sweet Potato Chili
33
 
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Quinoa thickens this tasty chili and adds extra protein.

Category Soups
Serves 3 quarts
Cooking Time 01:00
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1 cup chopped onions
1/2 cup chopped bell pepper
1 jalapeno, seeded and finely diced
3 tablespoons chili powder
1 teaspoon ground cumin seed
1/2 teaspoon black fine grind pepper
1 quart (32 ounces) unsalted chicken OR vegetable broth
4 cups peeled and cubed (1/2-inch) sweet potatoes
2 teaspoons garlic minced
2 cans (15 ounces each) no salt added diced tomatoes
1/2 cup quinoa
1 can (15 ounces) no salt added OR reduced salt black beans, rinsed and drained
2 cups frozen corn
Garnish with green onions, chopped cilantro or sliced jalapenos
 
Instructions
 

Heat Dutch oven or large pot over medium-high heat and add oil.  Add onion, bell and jalapeno peppers and cook for 2 to 3 minutes until vegetables are softened.  Add chili powder and cumin and cook for 1 to 2 minutes until spices are aromatic. 

Add  chicken broth, sweet potatoes and garlic.  Bring soup to a boil; reduce heat to medium and cover.  Cook for 15 minutes.  Add tomatoes, quinoa, black beans and corn and cook an additional 15 to 20 minutes until potatoes and quinoa are tender.

Serve with fresh green onion, cilantro or jalapenos for garnish.

 
 
 
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