Black Bean and Sweet Potato Chili
It's cheap, hearty, freezable, and heavy on flavor. And actually not high-calorie... until you add the extra things.
I love this recipe.
- 1 1/2 yellow onions, chopped
- 3 large sweet potatoes
- 12 cloves of garlic, minced or pressed
- 3 qts vegetable stock
- 3 cups dry black beans
- 1 1/2 cups tri-color quinoa
- 3 15 oz cans diced tomatoes
- 3 Tbsp cumin
- 2 Tbsp paprika
- 5 Tbsp chili powder
- 2 Tbsp chipotle chili powder
- 1/2 tsp cayenne pepper
- 1 Tbsp black pepper
- 2 Tbsp cocoa powder
- 2 salt
- 3 bay leaves
- Soak the dry beans in water for 24-36 hours.
- Sautee onions with 1 Tbsp salt for 5-6 min, then add sweet potatoes another 3-4 min, then garlic, 2 min.
- Add remaining ingredients except for quinoa, bring to slow boil, then simmer for 1 hour.
- Add quinoa and simmer for 1 hour.
Serve with sour cream, tortilla chrips crushed up, avocado, and cheddar cheese.
