| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 3 1/2 Cups black beans rinsed and drained
- 1/2 Cup tomato paste plus 1 extra Tbsp
- 4 Cups vegetable broth
- 1 Cup quinoa dry
- 1 Medium onion chopped
- 5 tsp garlic minced
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp oregano
- 1 Tbsp olive oil extra virgin
- 1 Large sweet potato peeled and cut into bite-sized cubes
- 1 Medium avocado for garnish
- 1/2 Cup cilantro chopped for garnish
- salt to taste
- black pepper to taste
Ingredients
|
Instructions
- Heat the oliveoil in a large heavy soup pot over medium low heat.
- Add onions, cook until soft and they start to turn brown (about 5- 8 minutes).
- Add the garlic, and cook for another 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
- Add the beans, broth, and potatoes - season with salt and pepper.
- Cook for about 5 minutes, then add the quinoa.
- Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.
- Top with avocado and chopped cilantro.
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