Hearty Sweet Potato Quinoa Chili
A thick vegetarian chili with raw quinoa cooked right in the pot, half inch sweet potato cubes, black beans, and a savory hit of cocoa powder. One pot, about 50 minutes.
Servings 6 servings
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper or to taste
- 2 teaspoons unsweetened cocoa powder
- 28 ounce can fire roasted diced tomatoes with juices
- 4 cups low sodium vegetable broth
- 1 pound sweet potatoes peeled and cut into ½ inch dice
- ½ cup uncooked quinoa rinsed until the water runs clear
- 15 ounce can black beans drained and rinsed
- 1 ½ teaspoons kosher salt plus more to taste
- 1 lime juiced
Instructions
Build the Base
- Rinse the quinoa in a fine mesh strainer under cold water for 30 to 45 seconds, until the water runs clear. Set aside to drain.
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook 7 minutes, until soft. Add the garlic and cook 1 minute more.
- Add the tomato paste, chili powder, cumin, smoked paprika, coriander, cayenne, and cocoa powder. Stir constantly for 2 minutes, until the paste darkens.
Simmer
- Add the tomatoes with their juices, the broth, the sweet potato cubes, the rinsed quinoa, and the salt. Stir well, scraping the bottom of the pot, and bring to a simmer.
- Simmer uncovered 20 to 25 minutes, stirring every few minutes so the quinoa does not settle and stick. The chili is ready when the white germ rings uncoil from the quinoa grains and the sweet potato is tender but still cubed.
- Stir in the black beans and heat through for 5 minutes.
Finish
- Taste and add salt as needed, then squeeze in the lime juice off the heat. Serve while the chili still moves easily in the pot, since it thickens in the bowl.
Notes
- Quinoa ratio: use ½ cup uncooked for 6 servings. A full cup absorbs so much liquid the chili sets solid overnight.
- Rinse the quinoa: unrinsed quinoa carries bitter saponins that make the whole pot taste soapy.
- Slow cooker: cook the base in a skillet first, then add tomatoes, broth and sweet potatoes to the crock for 6 hours on low. Add the rinsed quinoa for the last 90 minutes and the beans for the last 20.
- Cocoa powder: 2 teaspoons adds a savory bass note. More than that tastes like chocolate.
- Storage: keeps 5 days refrigerated and freezes 3 months. Reheat with a splash of broth.