About recipe

There’s no better way to use up these pantry staples than to throw them into a chili! Sweet potatoes which are full of fiber, and antioxidants, and help boost gut health and immunity! They’re packed with vitamins and minerals such as beta-carotene, Vitamin C, and Potassium.

Ingredients (serves 1)

• 1 tbsp EVOO
• 2 (12 oz) sweet potatoes, peeled and cut into ½ inch pieces
• 1 medium yellow onion, diced
• 2 poblano peppers, diced
• 4 large cloves garlic, chopped
• 1 tbsp chili powder
• 2 tsp ground cumin
• 4 cups unsalted vegetable broth
• 1 (10 oz) can no salt added diced tomatoes with green chiles
• 1 (4 oz) can diced green chiles
• 2 cups water, divided
• 1 cup uncooked white or multicolored quinoa
• 1 (15 oz) can no salt added pinto beans, rinsed
• ½ tsp salt
• Plain Greek yogurt
• Sliced jalapeno peppers and cilantro for garnishing

Preparation

1. Heat oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, 6-7 minutes.
2. Add onion and poblanos; cook, stirring occasionally, until sightly softened, about 3 minutes.
3. Add garlic, chili powder, and cumin; cook, stirring constantly, until fragment, about 30 seconds.
4. Add broth, tomatoes, green chiles, and 1 cup of 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, until the quinoa is tender, about 15 minutes, adding the remaining 1 cup of water and Greek yogurt during the last 3 minutes of cook time.
6. Garnish with jalapeno pepper slices and cilantro, if desired.
7. Refrigerate chili in an airtight container for up to 5 days or freeze for up to 2 months.