Quinoa Sweet Potato Chili

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Sweet Potato Custard

Mini Sweet Potato Custard Pies

Ingredients

1/4 cup (or 4 Tbsp) extra virgin olive oil
15 ounce can of garbanzo beans (chickpeas), rinsed and drained
7 ounce jar of tomato paste
32 fluid ounces of vegetable stock, low sodium
1 red onion, chopped (large or fine, your preference)
5 cloves of garlic, minced
2 tsp cumin, more or less to taste
1 tsp basil (or oregano, whichever you prefer)
2 tsp cinnamon
1 large or 2 medium sweet potatoes, peeled, cut to bite size
2 cups of frozen peas
1 cup dry quinoa
1 avocado, sliced

Details

Preparation

Step 1

Preheat oven to 350 degrees. Toss sweet potato pieces in olive oil and 1-2 teaspoons of cinnamon. Place in a glass casserole dish. Bake uncovered for 20-30 minutes. Toss sweet potatoes half-way through. Sweet potatoes are ready when a knife easy cuts a piece in half.

Step 2

Prepare water to boil peas and steam for 3-5 minutes covered.

Step 3

Heat 2 tablespoons of olive oil in a large heavy soup pot over medium-low heat. Add onions and sauté until soft and turn lightly brown (approximately 10 minutes). Add remaining 2 tablespoons of olive oil and garlic, and sauté 2 minutes. Add tomato paste, cumin, cinnamon, and oregano. Cook for 2 minutes stirring constantly. Add chickpeas and vegetable stock, season with pepper, and cook for 5 minutes. Add quinoa and cook for 20 minutes uncovered. Stir frequently.

Step 4

Add prepared sweet potato pieces and peas, stir well. Cook uncovered for an additional 10+ minutes until the chili reaches the thickness you desire. If you find the chili is too thick, simply add water.

Step 5

Serve in large bowl with sliced avocados on top. Cheese and crackers complete the meal.

Chef's Note: With 6 servings, it is the perfect make-ahead meal to last all week long. A vegan recipe. Use all organic ingredients, and serve with your favorite cheese and crackers. Refrigerates and freezes beautifully for leftovers!