Sweet Potato and Quinoa Chili

If you're looking for a comforting and healthy meal to warm you up on a chilly day, then look no further than this Sweet Potato and Quinoa Chili recipe. This delicious vegetarian dish is loaded with protein and fiber, making it a great option for those looking to incorporate more plant-based meals into their diet.

The combination of sweet potatoes and quinoa makes for a hearty and filling dish, while the tomatoes, peppers, and spices give it a rich and flavorful kick. This recipe is also incredibly versatile, allowing you to adjust the spice level and add in any additional veggies or toppings to suit your taste.

One of the best things about this Sweet Potato and Quinoa Chili is that it's incredibly easy to make. With just a few simple steps, you'll have a warm and satisfying meal that's perfect for any day of the week. So, without further ado, let's get started with the recipe!

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium sweet potato, peeled and chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup uncooked quinoa, rinsed and drained
• 2 (14.5 oz) cans diced tomatoes
• 2 cups vegetable broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• Optional toppings: shredded cheese, diced avocado, cilantro, sour cream, diced jalapenos

Preparation:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes until the onion is translucent.

2. Add the red and green bell peppers, sweet potato, chili powder, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine and cook for another 5-7 minutes until the vegetables are slightly softened.

3. Add the quinoa, diced tomatoes, and vegetable broth to the pot. Stir well to combine and bring the mixture to a boil.

4. Reduce the heat to low and let the chili simmer for 20-25 minutes, stirring occasionally, until the sweet potato is tender and the quinoa is cooked.

5. Add the black beans and kidney beans to the pot and stir well to combine. Let the chili cook for another 5-10 minutes until the beans are heated through.

6. Serve the chili hot with your choice of toppings, such as shredded cheese, diced avocado, cilantro, sour cream, or diced jalapenos.

Frequently Asked Questions:

1. Can I use a different type of bean in this chili recipe? Yes, you can substitute the black beans and kidney beans with any other type of bean that you prefer.

2. Can I make this recipe ahead of time? Yes, this chili can be made ahead of time and stored in the refrigerator for up to 3 days.

3. Can I freeze this chili? Yes, this chili can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then heat on the stove or in the microwave.

4. Can I adjust the spice level in this chili? Yes, you can adjust the amount of chili powder and smoked paprika to make the chili more or less spicy to your liking.