Hi Food for Thought followers! My name is Shandi, Im a physician assistant student at Nova, and Im currently competing my Pediatrics rotation with Dr. Sirota :-) I made this Sweet Potato Quinoa Chili the other day, and Dr. Sirota asked that I share the recipe with you! I adapted this recipe from whatsgabycooking, and it is so simple to make. I ended up adding a bit of cinnamon at the end, and it completed the dish wonderfully! I hope you enjoy! Sweet Potato Black Bean Quinoa Chili Ingredients 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1 medium-large sweet potato, peeled and diced 1 large red onion, diced 4 cloves garlic, minced 2 tablespoons chili powder ½ teaspoon ground chipotle pepper ½ teaspoon ground cumin 1/4 teaspoon salt 3 ½ cups vegetable stock 1 15-ounce cans black beans, rinsed 1 14.5-ounce can diced tomatoes ½ cup dried quinoa 4 teaspoons lime juice 1/2 teaspoon cinnamon Instructions - Heat a large heavy bottom pot with the oil over medium high heat. - Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened. - Add the garlic, chili powder, chipotle, cumin and salt and stir to combine. - Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine. - Cover the pot and reduce the heat to maintain a gentle simmer. - Cook for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft. - Add the lime juice and cinnamon, and remove the pot from the heat. Season with salt as needed.
Posted on: Thu, 30 Oct 2014 18:27:45 +0000
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