Black Bean and Sweet Potato Chili from Super Seeds

My new year started out with a bang! I was fortunate to get to share some healthy cooking with WGN TV on New Year's Day.  I made Black Bean and Sweet Potato Chili from Super Seeds. This recipe is truly one of my favorites. It's quick to come together, it's nutritious, and it's really delicious. In case you didn't get to see it, I'm sharing the recipe here, too. Also, here's a link to my segment.

Black Bean and Sweet Potato Chili (from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth)

Makes 6 Servings

Ingredients:

1 tablespoon olive oil

3 medium onions, cut into medium dice (approximately 3 cups)

3 medium garlic cloves, minced

1 jalapeno pepper, ribs and seeds removed, minced

1 medium sweet potato, peeled and cut into medium dice

¼ cup plus 2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

1 28-ounce can crushed tomatoes (3 cups)

1 15-ounce can black beans, drained and rinsed (or 1 ¾ cups cooked black beans)

1 cup prepared quinoa

Preparation:

1. In a large pot, heat olive oil over medium-high heat.
2. Add onions, garlic, jalapeno pepper, and sweet potato. Saute approximately 5 minutes, or until vegetables are soft.
3. Add remaining ingredients, and bring to a boil.
4. Reduce heat and simmer for 20 to 25 minutes, or until heated through. 
   
   Happy Cooking!
   Kim
   
   My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.