You must be logged in to post a review.
A hearty vegetarian chili made with black beans, sweet potato and quinoa, topped with a cooling smoked chipotle yogurt sauce.
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!
My great grandmother’s original recipe for the chili she made in her Muskogee, Oklahoma chili parlor, in the early days of statehood when chili parlors were so popular. I have won 2 chili cook-offs with this simple, historic and authentic recipe for Oklahoma chili.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!