1 medium yellow onion, diced
2 large sweet potatoes, diced
Sea salt and black pepper
1 tsp garlic powder
2 tbsp chili powder
2 tbsp cumin
4 cups low sodium vegetable broth, divided (may use chicken or bone broth if not doing
1 cup Bob’s Red Mill quinoa, uncooked
1 15-ounce can low sodium kidney beans, drained and rinsed
1, 15-ounce can low sodium black beans, drained and rinsed
1 ½ cups corn, frozen or canned
1 tsp cinnamon
Optional for serving: lime juice, avocado, or mozzarella cheese
- In a large pot over medium heat with cooking spray, sauté diced onion until translucent.
Add diced sweet potato and desired spices. Cover and cook for 5 minutes.
- Add 3 cups vegetable broth to the pot and bring to a low boil on medium-high heat, then
lower heat to medium-low and simmer. Add quinoa, beans, corn, and cinnamon. Cover
and cook for 30 minutes until the sweet potatoes are fork-tender and the chili is thick.
Once the chili is finished cooking, add an additional cup of broth. Taste and season as desired.
- Serve with avocado-lime juice or cheese as desired.
- Note: when reheating leftover chili, add additional broth to thin the chili back out.
Nutritional info per serving: serves 11
Protein: 9 g
Fat: 2 g
Carbs: 40 g