Ah chili. It’s a dish that you can’t go wrong with. You can literally just throw more or less anything in it and it will taste good. Go wild on the spices here, most kind of herbs and spices work for this one. If you like heat, add some cayenne pepper or spicy sauce to it.
Black Bean, Sweet Potato and Quinoa Chili
45 min, serves 6, tastes phenomenal the day after
- 2 cups (4,5 dl) black beans, soaked in water for 24 h and rinsed and drained or if using canned beans (2 cans), drained and rinsed
- 10 medium tomatoes, chopped or 1 can crushed tomatoes
- 3 small sweet potatoes, diced
- 1 stalk celery, thinly sliced
- 1 cup (2,5 dl) dry quinoa
- 1 onion, diced
- 5 garlic cloves, minced
- 3 tablespoons olive oil or coconut oil
- 1 1/2 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- A couple of splashes of balsamic vinegar
- 2 tablespoons paprika powder
- Himalayan salt and black pepper, to taste
- 3 cups (7 dl) water or vegetable broth, plus more as needed
- Avocado, cilantro, and/or diced onion, for garnish
Make it something like this:
- In large pot or Dutch oven, heat oil over medium heat.
- Add onions, cook until soft , about 5-7 minutes.
- Add garlic, cook for another minute or so.
- Add the remaining ingredients, bring to a boil, cover slightly ajar, reduce heat and cook for 30-40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender and the beans are sort of soft. Add additional water if chili is too thick for your liking.
- Serve with optional garnishes.
