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Black Bean, Sweet Potato and Quinoa Chili

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A hearty vegetarian chili made with black beans, sweet potato and quinoa, topped with a cooling smoked chipotle yogurt sauce.

Ingredients

  • FOR THE CHILI:
  • 1 teaspoon Olive Oil
  • 1  Small Onion, Diced
  • 2 cloves Garlic, Minced
  • 2  Medium Carrots, Diced Small
  • 1 can (15 1/2 Oz. Size) Low-sodium Tomato Sauce
  • 2 cans (15 1/2 Oz. Size) Black Beans, Rinsed And Drained
  • 4 cups Low-sodium Vegetable Stock, Plus More To Thin If Necessary
  • ½ teaspoons Turmeric
  • ¼ teaspoons Cinnamon
  • 1 pinch Nutmeg
  • 1 teaspoon Cumin
  • 2 teaspoons Chili Powder
  • 1 teaspoon Smoked Chipotle Tabasco Sauce
  • 2 cups Cooked Quinoa
  • 1  Large Sweet Potato, Peeled And Diced Into Small Cubes
  • Salt To Taste
  • FOR THE CHIPOTLE YOGURT TOPPING:
  • 1 cup Plain Greek Yogurt
  • 2 teaspoons Smoked Chipotle Tabasco Sauce
  • ½ teaspoons Honey
  • ¼ teaspoons Dijon Mustard

Preparation

Heat the olive oil in a medium-sized pot over medium-high heat. Add the onion, garlic, carrots and a dash of salt. Saute for 5 minutes or until onions become translucent. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all of the spices, Tabasco and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are fork tender. Taste and adjust the seasoning if needed.

Make the smoked chipotle yogurt: Combine yogurt, Tabasco sauce, honey, and Dijon mustard in a medium bowl.

Spoon chili into bowls and add yogurt sauce on top. Enjoy!

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piescientista on 11.13.2012

This was good. Very hearty and satisfying. I cooked it until sweet potatoes were fork tender but still find them stiffer then I would like, so I would say try them first and maybe cook beyond this point. Be careful cooking and re-heating because the quinoa tends to stick to the bottom of pans, so it need to be stirred more then typical soups/chilis.

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