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.