Sweet Potato and Quinoa Chili

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 (12 oz) sweet potatoes, peeled and cubed
• 1 medium yellow onion, diced
• 2 poblano peppers, diced
• 4 large garlic cloves, chopped or minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 4 cups unsalted vegetable stock
• 1 (10 oz) can salt-free diced tomatoes
• 1 (4 oz) can diced green chilies
• 2 cups water
• 1 cup uncooked quinoa
• 1 (15 oz) can salt-free pinto beans, rinsed and drained
• ½ tsp salt
• Sliced jalapeño peppers, cilantro and yogurt for serving

Directions:

1. Heat oil in a large pot over medium to high heat. Add sweet potatoes and cook, stirring occasionally, for 6 to 7 minutes or until slightly softened and charred.
2. Add onions and poblanos. Cook, stirring occasionally, for about 3 minutes or until slightly softened.
3. Add garlic, chili powder and cumin. Cook, stirring constantly, for about 30 seconds or until fragrant.
4. Add broth, tomatoes, green chiles and 1 cup water. Cover, increase heat to high and bring to a boil.
5. Stir in quinoa, beans and salt. Reduce heat to medium, cover and simmer, stirring occasionally, for about 15 minutes or until the quinoa is tender, adding the remaining 1 cup of water within the last 3 minutes of cooking time.
6. Garnish with jalapeño peppers, cilantro and yogurt. Enjoy!

This article first appeared in the March 2022 edition of the HealthPerks newsletter.