I’m pretty sure that I’ve gotten sick every November since being in college. This time around my throat is killing me and I’m tired 24/7, so that’s always a good sign, right?? I went to the Health Center today and they think it’s either strep or mono…so before you read any further go wash your hands, eat an apple, and drink a glass of water.
Soup and sickness go together like peanut butter and jelly though, right? I was doing my usual scroll through Instagram and came across this yummy sounding black bean sweet potato chili by What’s Gaby Cooking that I thought looked great. I also had every ingredient listed, so it was a match made in heaven. It sounded like it was going to make a bigger batch than I needed, so I cut some of the ingredient amounts back a little and made some modifications.
I’ve been eating (slurping? sipping?) on this throughout the week, as it made a good amount for leftovers. This would also be good with some kidney beans and corn thrown in, but I didn’t have any on hand.
Black Bean & Sweet Potato Chili
1 tablespoon extra virgin olive oil
1 medium-large sweet potato, peeled and diced
1/2 large red onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
1/4 teaspoon salt
3 cups vegetable stock
1 15-ounce can black beans, rinsed
1 14.5-ounce can diced tomatoes, no salt added
½ cup dried quinoa
1) Heat a large pot with 1 T EVOO over medium high heat.
2) Add diced onion and sweet potato and cook until onion is softened (about 5 minutes).
3) Add garlic, chili powder, garlic powder, ground cumin, and salt. Stir to combine with onion and sweet potato.
4) Add vegetable stock, diced tomatoes, rinsed black beans, and quinoa. Stir to combine and bring mixture to a boil.
5) Place lid on top of pot, reduce heat to a gentle simmer.
6) Allow to cook for 15-20 minutes, or until the quinoa and sweet potato is fully cooked.
7) The hard part is done! Serve with cheese, avocado, plain greek yogurt, tortilla chips, or any other toppings you wish!