Black Bean, Sweet Potato, and Quinoa Chili with Greek Yogurt Topping
[At the risk of sounding a tad bit full of myself: this is the greatest chili to ever exist. That’s a big statement for me, because I have made and eaten a lot of chili in my day. This one far outshines them all. It is definitely not your classic chili in any sense, but it is absolutely phenomenal, none-the-less. And, as a bonus, it’s REALLY FREAKING GOOD FOR YOU and FULL of protein. It’s super easy and relatively inexpensive to make, so, it’s pretty much the perfect food. Ya’ll can thank me later.]
- 1 teaspoon of extra-virgin olive oil
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 2 medium carrots, peeled and diced
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of ground cinnamon
- pinch of nutmeg
- 1 teaspoon of cumin
- 2 teaspoons of chili powder
- salt, to taste
- 3 chipotles in adobo, finely chopped (if you don’t like too much spice, seed the chipotles before chopping them)
- 1 can (15.5 ounces) tomato sauce
- 2 cups of cooked quinoa
- 2 cans (15.5 ounces each) of black beans, drained
- 4 cups of low-sodium vegetable broth
- 1 large sweet potato, peeled and diced into small cubes
- 1 cup of plain greek yogurt
- 1/2 teaspoon of honey
- 1/4 teaspoon of dijon mustard
- Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes, or until the onions become translucent.
- Add the turmeric, cinnamon, nutmeg, cumin, chili powder, salt, chipotles, tomato sauce, cooked quinoa, black beans, and vegetable broth to the onion mixture. Stir well. Bring this mixture to a boil.
- Add in the sweet potatoes. Lower the heat so that the mixture simmers gently. Let cook for about 30 minutes, until the potatoes are tender but not mushy. Taste and adjust the seasoning if needed.
- Mix together the Greek yogurt, honey, and mustard.
- Spoon the chili into bowls and top with the yogurt mixture.
- Serve and enjoy! <3
This chili would be absolutely perfect for eating during the Super Bowl! It can be made ahead of time, and kept warm on the stove over low heat until you’re ready to eat! As a bonus, it’s much healthier than typical game-day food, so you can feel good about eating TONS of it.