After a long day, I love relaxing with some tasty comfort while catching up on some Bravo TV. I discovered this recipe awhile ago when I was low on groceries and too tired to go to the store. I scrapped up what I could in my place, which was a sweet potato, some canned food, and dried quinoa. I found a recipe on TheKitchn and adapted to make it work with the ingredients on hand. It turned out to be a delicious and nutritious alternative to a traditional chili. It’s evolved over time, using fresher ingredients. A great recipe for a cold winter night!
1 medium sized onion, chopped in small pieces
5 garlic cloves
1 tablespoon olive oil
2 cups of fresh tomatoes
1 large sweet potato, chopped into small pieces
1 15 oz can of black beans, rinsed
1 tablespoon paprika
1/2 tablespoon cumin
1 1/2 tablespoon chili pepper
1/2 tablespoon oregano
1 cup dried quinoa
1 cup water
salt/pepper to taste
1 avocado sliced (optional)
shredded cheddar cheese (optional)
1. Place the fresh tomatoes in a pot with water. Bring to a simmer. Once you notice that the skin is beginning to separate, remove from heat. Drain and allow the tomatoes to cool. Once cooled, remove the skin from the tomatoes and discard the skin.
2. Heat the oil in heavy large pot over medium heat. Add the onion and garlic and cook until soft and beginning to brown, 6-7 minutes.
3. Stir in the tomatoes with their juices, chili powder, cumin, paprika, and oregano.
4. Once the tomatoes are completely crushed, add the sweet potatoes. Allow the mixture to simmer for about 10 minutes.
5. Add the black beans, dry quinoa, salt, pepper, and 2 cups of water.Reduce heat to low and allow the mixture to simmer for another 30 minutes. Check the chili and stir occasionally. If the chili becomes too thick, add more water.
6. Once the sweet potatoes and quinoa are cooked thoroughly, mix and add salt and pepper to taste. Remove from heat.
7. Serve the chili with avocado and cheddar cheese.