Quinoa and Sweet Potato Chili
With Mazola® Canola Oil
SERVING SIZE
3 QUARTS
TOTAL TIME
1 HOUR
SKILL LEVEL
BEGINNER
Ingredients:
- 1 tablespoon Mazola Canola Oil
- 1 cup chopped onions
- 1/2 cup chopped bell pepper
- 1 jalapeno, seeded and finely diced
- 3 tablespoons chili powder
- 1 teaspoon ground cumin seed
- 1/2 teaspoon black fine grind pepper
- 1 quart (32 ounces) unsalted chicken OR vegetable broth
- 4 cups peeled and cubed (1/2-inch) sweet potatoes
- 2 teaspoons garlic minced
- 2 cans (15 ounces each) no salt added diced tomatoes
- 1/2 cup quinoa
- 1 can (15 ounces) no salt added OR reduced salt black beans, rinsed and drained
- 2 cups frozen corn
- Garnish with green onions, chopped cilantro or sliced jalapenos
Instructions:
- Heat Dutch oven or large pot over medium-high heat and add oil.
- Add onion, bell and jalapeno peppers and cook for 2 to 3 minutes until vegetables are softened.
- Add chili powder and cumin and cook for 1 to 2 minutes until spices are aromatic.
- Add chicken broth, sweet potatoes and garlic.
- Bring soup to a boil; reduce heat to medium and cover.
- Cook for 15 minutes.
- Add tomatoes, quinoa, black beans and corn and cook an additional 15 to 20 minutes until potatoes and quinoa are tender.
- Serve with fresh green onion, cilantro or jalapenos for garnish.
