autumn chili

quinoa is my friend. andy...not so much. "it's weird" is his only opinion of it.

lucky for me, unless something tastes like straight up ROT, andy'll wolf it down....naturally with a little extra cheese.

i'd like to start this post by apologizing for my hedious photography skills...now, onward to deliciousness.

this sweet potato and quinoa chili was just the fix i needed. i love chili....but the non-meat-eater in me doesn't like the meat part....however, i miss the hearty-ness provided by the meat in traditional chili.

this recipe was adapted from HERE. but i didn't care for a few of the steps, the consistency and i wanted a more beany-fresh tomato-ness (to satisfy both the hubs and myself).

quinoa, sweet potato chili

about 30-35 oz combination of the following: black beans, pinto beans, red kidney beans (i used majority black beans)
3 tbsp tomato sauce

1 tbsp bbq sauce
32 oz vegetable stock

1 onion, chopped

5 cloves garlic, minced

1 large tomato

1 tbsp chili powder

1 tbsp cumin

1 tsp oregano

few shakes of red pepper flakes

1/4 cup jalapenos

5 tbsp jalapeno juice

olive oil as need

1 medium-large sweet potato, peeled and cut into bite sized chunks

1 cup cooked quinoa

salt and pepper to taste

avocado and (if you're andy) cheese for garnish

the how to

1. prep your veg; chop your onion and sweet potato to "fit on spoon" size. cook your quinoa according to package. i cooked a full cup (dry) and probably used half of that once cooked.

2. pour oil into a large heavy soup pot - like 2 or 3 twirls around the pot. over medium-low heat, slightly warm. add onions, and cook until soft and they start to turn brown.

3. add the garlic, red peeper flakes, and a pinch of s&p- cook for about 2 minutes, being careful not to let the garlic burn.

4. add the potatoes, jalapeno juice, chili powder, cumin, and oregano and cook, stirring to coat the potatoes. cover and stir occasionally for 5 or so minutes.

5. add the tomato, stirring to coat with the seasoning/potato mixture. 

6. add beans, and stock - cook for about 5 minutes-depending on potato done-ness, then add the quinoa.

7. continue cooking for about 15 minutes – 20 minutes, stirring frequently, until potatoes are cooked and the chili has thickened to desired constancy.

8. top with avocado and cheese and enjoy!

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