This hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.
Ingredients:
1 tablespoon extra-virgin olive oil
2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces
1 medium yellow onion, diced
2 poblano peppers, diced
4 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
4 cups unsalted vegetable broth
1 (10 ounce) can no-salt-added diced tomatoes with green chiles
1 (4 ounce) can diced green chiles
2 cups water, divided
1 cup uncooked white or multicolored quinoa
1 (15 ounce) can no-salt-added pinto beans, rinsed
½ teaspoon salt
sliced jalapeño peppers, yogurt and cilantro for serving
Directions:
Heat oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, 6 to 7 minutes. Add onion and poblanos; cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic, chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add broth, tomatoes, green chiles and 1 cup water. Cover, increase heat to high and bring to a boil.
Stir in quinoa, beans and salt. Reduce heat to medium, cover and simmer, stirring occasionally, until the quinoa is tender, about 15 minutes, adding the remaining 1 cup water during the last 3 minutes of cook time. Garnish with jalapeño slices, yogurt and cilantro, if desired.
