Ingredients:
· 1 tablespoon + 2 teaspoons olive oil
· 1-2 large sweet potato
· 1 large red onion
· 4 cloves garlic – roughly chopped
· 2 tablespoons chili powder
· ½ teaspoon ground chipotle pepper seasoning
· ½ teaspoon ground cumin
· ½ teaspoon kosher salt
· 3 ½ cups vegetable stock
· 1, 15 ounce can of black beans (rinsed and drained)
· 1, 14.5 ounce can fire roasted diced tomatoes (low sodium, if preferred)
· ½ cup dried quinoa
· 4 teaspoons lime juice
· Optional for garnish: avocado, cilantro, crema, grated cheese
Preparation:
· Step 1:
Heat a large, heavy-bottom pot with the oil over medium-high heat. Add the sweet potato and onion. Cook for about 5 minutes, or until the onion is softened. Add the garlic, chili powder, chipotle pepper seasoning, cumin, and salt. Stir to combine.
· Step 2:
Add the stock, tomatoes, black beans, and quinoa. Bring the mixture to a boil. Stir to incorporate. Cover the pot and reduce the heat to maintain a gentle simmer. Cook 30-40 minutes, or until the quinoa is fully cooked, the potatoes are soft, and the pot contents are thick like chili. Add the lime juice and remove the pot from the heat.
· Step 3:
Garnish with (as applicable) avocado, cilantro, and/or cheese before serving.