All growing up, sweet potatoes were the dessert before dessert on our family Thanksgiving dinner table. They were usually stuffed in a casserole dish and topped with plenty of brown sugar, marshmallows, and pecans. I couldn’t get enough of those candied yams! I distinctly remember thinking that yams had to be this extra special food which was somehow forbidden to eat on any other day of the year…
I was oh so glad to be wrong. Enter: Sweet potato fries.
I don’t even remember when or where I had my first taste of these non-candied, french fried version of my beloved Thanksgiving yams, but I have been hooked ever since. I love me some sweet potato fries. And one of the main reasons I love them, besides the fact that I am obsessed with french fries in any form, is that they bring out the savory side of the sweet potato. I love when foods have duel personalities, and a sweet potato masters this. It tastes delicious in a pie or as a fry ;)
So this chili is all about celebrating the meaty, full flavored, savory side of the beautiful yam. This recipe is THE BOMB. Once you taste it, you will throw your traditional beef chili out and never look back. The black beans and sweet potato harmonize with the quinoa perfectly, absorbing all the flavorful spices. Oh, and anything I can top with avocado, I swoon over.
MMMM MMMMM MMMMMMMM!
Also? This is crazy healthy and good for that gorgeous bod of yours.
BLACK BEAN & SWEET POTATO CHILI
1 tablespoon olive oil
1 onion, chopped
2 teaspoons garlic powder
6 ounce can tomato paste
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano
32 ounces vegetable broth
2 15 ounce cans black beans, drained
1 sweet potato, peeled and diced
1 cup quinoa
salt and pepper
pinch of cayenne powder
***chopped avocado and cilantro
In a large pot, cook the olive oil and onions over medium heat for about 10 minutes, or until the onions soften and start to brown.
Stir in the garlic powder until incorporated, about 30 seconds.
Add the tomato paste, chili powder, cumin, and oregano. Stir constantly for one minute.
Next, add the vegetable broth, black beans, and sweet potatoes. Season with salt, pepper, and cayenne. Cook for about 5 minutes, then add the quinoa.
Let cook for 30-40 minutes, stirring occasionally, until the quinoa and potatoes are cooked through and the chili has thickened.
Top with avocado and cilantro. Devour that deliciousness!
TINA’S TIP: This chili is amazing left over! If it is too thick when you go to reheat it, add a tablespoon or two of water before sticking it in the microwave.
Inspired by Milk Free Mom.