mercredi 15 mai 2013

Sweet Potato Chili

Chili is one of those dishes that keep you warm in the winter. I probably should have posted this recipe earlier this year, when the weather was much cooler. Because we have been getting sweet potatoes every other week in our organic basket from Boston Organics, I have made this dish almost every other week since January. It is the perfect dish to make on Sunday afternoon, and to reheat for lunches during the week.
This recipe, found on Pinterest, is largely inspired from the blog Milk free Mom.

  • 2 small onions, diced
  • 2 cloves of garlic, minced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 can of tomato paste
  • 1tbs chili powder
  • 1tbs cumin
  • 1 ts coriander
  • 1 ts oregano
  • 2 medium sweet potatoes, cubed
  • 1 can of black beans
  • 1L chicken broth
  • 1 cup of quinoa
  • 1 cup (or more) of frozen corn
  • Optional: Avocado, cheese, cilantro, sour cream.

  1. Heat oil over medium heat and cook the onions for 5 minutes.
  2. Add peppers and garlic, cook for 2 minutes.
  3. Add tomato paste and spices, cook for 2 minutes. Stir.
  4. Add sweet potatoes, beans and broth, cook for 5 minutes. Stir.
  5. Season with pepper.
  6. Reduce heat to medium-low. Add quinoa. Stir. Cook for approximately 25 minutes (or until the broth is absorbed).
  7. With 2 minutes left, add the corn. Stir.
  8. When serving, add cubed avocado, fresh cilantro, cheese and/or sour cream.