Earlier in the year, we teamed up with Muir Glen and some fabulous food bloggers to create some stellar chili recipes. This Sweet Potato, Black Bean and Quinoa Chili comes from one of our leading ladies- Julia Mueller of The Roasted Root. The quinoa gives this chili a meaty texture, while the sweet potatoes add a earthy warmth to balance the kick of the chilis. Needless to say, we are in love. Check out Julia’s bio below for info on how to keep up with her and enjoy this wonderful dish!
Sweet Potato, Black Bean and Quinoa Chili
- 2 Tbsp Olive Oil
- 1 large Yellow Onion, chopped
- 1 large Sweet Potato or Yam, chopped into ½” cubes (about 4 cups worth)
- 6 cloves Garlic, minced
- ½ cup dry Quinoa
- 1 cup dry Black Beans
- 4 cups low-sodium Vegetable Broth
- 1 14.5-ounce can Diced Tomatoes
- 2 Chilis in Adobo Sauce, chopped
- 2 Tbsp Chili Powder
- 1 Tbsp ground Cumin
- 2 tsp Smoked Paprika
- 2 tsp Kosher Salt, to taste
- Sour Cream (or plain yogurt)
- Green onion
- Pour one cup of dry beans in a large bowl or container and fill with water so that beans are completely covered. Allow beans to soak overnight. Drain water from the beans and set aside until ready to use.
- In a large pot or Dutch oven, heat the olive oil to medium.
- Add onion and sauté, stirring frequently until onion begins to sweat, 5 minutes.
- Add the sweet potato and cook another 5 minutes.
- Add the garlic, quinoa, and beans and continue cooking another 2 minutes, stirring everything together.
- Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low. Allow chili to bubble gently for 15 to 20 minutes, until quinoa and sweet potato is cooked.
- Remove pot from heat and allow it to sit covered for 10 to 15 minutes before serving. The longer the chili sits, the thicker it will be.
- Serve with sour cream, cilantro, and your favorite chili toppings.
Julia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her onFacebook and Twitter.