yields 8, 2-cup servings
- 2 tbsp. olive oil
- 4 large carrots, peeled and sliced into thin rounds
- 3 small sweet potatoes peeled and cubed into 1/2″ cubes
- 2, 15oz. cans diced tomatoes, no salt added
- 15 oz. can black beans, rinsed and drained
- 15 oz. can red kidney beans, rinsed and drained
- 4 oz. canned diced jalapeƱos (optional or reduce to 2 oz. for less heat)
- 4 cups low-sodium vegetable broth or water
- 6 oz. can tomato paste
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1/2 tbsp. garlic powder
- 1/2 tbsp. dried oregano
- 2 tsp. dried basil
- 1 cup quinoa, dry
In a large pot, heat olive oil over medium-high heat. Add carrots and sweet potatoes and cook until slightly tender (about 5-7 minutes). Add all other ingredients, stir very well, cover and reduce the heat to medium. Let simmer until the quinoa is cooked and chili is nice and thick.
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