How To Make Sweet Potato & Black Bean Chilli with Zesty Quinoa
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Serves:
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper, to taste
- 1 cup cooked quinoa
- Zest and juice of 1 lime
- Fresh cilantro, for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the sweet potatoes, red bell pepper, and jalapeno to the pot. Cook for another 5 minutes.
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Stir in the chili powder, cumin, smoked paprika, black beans, diced tomatoes, and vegetable broth. Season with salt and pepper.
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Bring the mixture to a simmer and cook for 30 minutes, or until the sweet potatoes are tender.
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While the chili is cooking, prepare the zesty quinoa. In a separate pot, cook the quinoa according to package instructions. Once cooked, fluff the quinoa with a fork and stir in the lime zest and juice.
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Serve the sweet potato and black bean chili over the zesty quinoa. Garnish with fresh cilantro.
Nutrition
- Calories : 260kcal
- Total Fat : 4g
- Saturated Fat : 0.5g
- Cholesterol : 0mg
- Sodium : 450mg
- Total Carbohydrates : 49g
- Dietary Fiber : 9g
- Sugar : 9g
- Protein : 8g
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