Quinoa, Sweet Potato and Black Bean Chili

My weekly meal plan called for a crock pot chili.  However, it was 4pm and my husband and I had yet to start the crock pot.  Enter the 30 minute chili.  This has now become a weekly dinner at our home. I love that this recipe is so flavorful favorite without using any added salt. And with only one pots used, the clean up is relatively easy!

Ingredients:

• 2 tbsp olive oil

• 1/2 onion chopped

• Optional chopped veggies: carrot, celery, peppers

• 1 tsp each: coriander, cumin, onion powder, turmeric

• 1 sweet potato, peeled and chopped

• 2 15 oz cans diced or chopped tomatoes

• 1/2-1 cup low sodium vegetable or chicken broth

• 1 cup quinoa, rinsed

• 1 can black beans, rinsed and drained

• 1 can kidney beans, rinsed and drained (optional)

• 1 cup frozen corn (optional)

Directions:

1. Heat olive oil in a cast iron pot or large dutch oven

2. Sauté chopped onion, stirring frequently, for about 2-3 minutes, until onion begins to brown

3. Add sweet potatoes, any additional chopped veggies, seasonings, and saute for about 2-3 minutes

4. Add quinoa, tomatoes and broth. If you like thicker chili use less broth, for a thinner chili use more broth.

5. Cover pot, bring to a boil and once boiling reduce heat to simmer for about 20 minutes, until sweet potato is cooked through.

6. Remove lid, add beans and corn. Simmer for an additional 3-5 minutes.

7. Enjoy with your favorite toppings like greek yogurt, avocado or shredded cheese

Fun tip:  Have leftovers?  Freeze them to enjoy later on.  My favorite way to freeze is to pour into an ice cube tray and once frozen, empty tray into a large freezer bag.  Label the bag with the name of the dish and the date.  Store for 2-3 months.