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Black Bean, Sweet Potato and Quinoa Chili by



1 onion, chopped
5 cloves garlic, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground coriander
1 (14.5-ounce) can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well
1 chipotle chile from canned chipotle chiles in adobo, minced
1 teaspoon dried oregano
2 teaspoons kosher salt plus more to taste
1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
1/4 cup quinoa, rinsed and drained
Sour cream, to top (optional)
Green onions, chopped, to top (optional)
Fresh cilantro, chopped, to top (optional)


Water saute onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water (or veg broth) and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).
After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.
Can make two days ahead. Store in refrigerator. Freeze leftovers.
As with most soups, stews, and chilis, think of the water quantity as a rough guide. You may find towards the end you'll need to add more water as both the beans and quinoa start absorbing it.

Servings: 4

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