Sweet Potato Black Bean Chilli
PREP TIME: 10 minutes | COOK TIME: 60-75 minutes | SERVINGS: 5-8
- 3 small sweet potatoes
- 1 large yellow onion
- 3 cloves of garlic
- 1 tsp cumin (ground)
- 1 tsp oregano (fresh, if available)
- 1 tsp salt
- 1 tbsp rosemary (fresh, if available)
- 1 tbsp tomato paste
- 1 cup of celery
- 2 cups (or one 15oz can) of butternut squash puree (this step added extra texture, but it is optional)
- 1 cup of quinoa (uncooked)
- 5 cups of vegetable broth
- 3 cups (or two-ish 15oz cans) of black beans (cooked)
1. Preheat your oven for 400 degrees. Peel and cut your squash into cubes. Lather with olive oil, place on a baking heat and cook for 20-30 minutes. Allow for squash to cool. Place in a blender on high for 1 minute. Set aside.
2. In a large stock pot, add about a table spoon of oil (olive or coconut oil is preferred, but use whatever you have on hand) and turn the heat on low. Mince garlic and chop the onion and celery. Add to the stock pot; cook for 5 min.
3. Once the onions are semi-translucent, add your tomato paste. Stir to mix in with the garlic, celery, and onions. Add the sweet potatoes (cut into relatively nickel size cubes, this will help them cook faster).
4. Coarsely chop the rosemary and oregano. Add both plus cumin to pot.
5. Add your vegetable broth and bring pot to a boil. (**The key to a good stew, chilli, or soup is in the broth (in my humble opinion). I am a big fan of making my own because it is way cheaper and the flavor is about 100x better. There is no right or wrong way to make your broth (here is an example). For this recipe, I used my own broth made out of onion skins, collard stems, thyme, garlic skins, other random vegetable scraps and a lemon wedge. If you opt out of a homemade broth and go with a store bought one, the chilli will still taste pretty good. :) Try looking for a low sodium broth if possible, too**)
6. Once pot is boiled, bring back down to a medium heat. Add the (uncooked) quinoa and (cooked) black beans. Cook for 25 minutes; stir occasionally.
7. Stir in the butternut squash puree. Add salt and stir. Bring to low heat and cook for 30 minutes (stir occasionally so that the chilli doesn't stick).
8. Add any other seasoning to taste. Serve on it's own or with cornbread. Enjoy!