On a cool night, I cannot think of a more comforting one pot dinner to make than a chili. This is an easy meal to throw together and something the whole family can enjoy. Full of nutritional goodness including quinoa, seasonal vegetables, sweet potatoes, beans, and more, this chili is an Autumnal go to. It is always a good idea to make a large batch of chili on Sunday and store it for the upcoming week as a healthy and satisfying meal.
Serves: about 10 (1 cup portions)
1 tablespoon olive oil
1 medium yellow onion, diced
4 cups vegetable broth
2 large sweet potatoes, diced
3 tablespoons chili powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup quinoa, uncooked and rinsed
1 can kidney beans
1 can white beans
1 1/2 cups corn, boiled and cut off the cob
1 can chopped tomatoes
2 medium bell peppers, diced
1. In a large sauce pot on medium heat, saute the onion in olive oil until translucent. Then, add 3 cups of the vegetable broth, sweet potatoes, and all spices. Stir together, bring to boil, then reduce to a simmer. Let cook for 5 minutes.
2. Add in the quinoa, beans, corn, tomatoes, and bell peppers. Stir together to incorporate all ingredients and let cook on medium heat for 30-45 minutes until the sweet potatoes become tender and the chili has thickened. Pour in the remaining 1 cup of vegetable broth and stir together.
3. Spoon out chili into a bowl and serve alongside some fresh apple cider.