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    sweet potato chilliAs the warm weather starts to melt away, I find it so satisfying to bring a hot and hearty lunch meal to work.  This dish is easy to mass cook  and a couple of portions are easily frozen for another time so you don’t get tired of it. A great mid-day pick me up! Ingredients are simple, whole and healthy. Enjoy!

    Ingredients – 6 Servings

    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) diced tomatoes
    • 1 can (6 oz) tomato paste
    • 1 large sweet pototo, diced (skin can be left on)
    • 1 cup dry quinoa
    • 1 onion, diced
    • 5 – 6 garlic cloves, minced
    • 1 tablespoon olive oil
    • 1 1/2 tablespoons chili powder
    • 1 tablespoon cumin
    • 1 teaspoon dried oregano
    • a few dashes of garlic powder
    • a few dashes of onion powder
    • 4 cups (32 oz) water  + more as needed

    Instructions

    1. In large pot, heat oil over medium heat.
    2. Add onions, cook until soft and they start to turn brown (about 7 – 10 minutes).
    3. Add garlic, cook for another minute or so.
    4. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
    5. Add tomatoes, liquids, beans and sweet potato, stir until combined.
    6. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. ** Quinoa does not have to be cooked before adding to chili**
    7. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.

    Nutrition

    Calories: 325 kcals
    Fat: 3 grams
    Carbohydrates: 60 grams
    Fibre: 14 grams
    Protein: 16 grams

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