Confession: up until recently I had never cooked quinoa. I just didn’t know what I was supposed to do with it. Was it more of a grain? A rice? A pasta? What exactly should I put it in?
I don’t know why I was so apprehensive about it, because as it turns out, quinoa is pretty awesome. If you can make rice, you can make quinoa.
I stumbled across this recipe for a vegan quinoa chili and it looked simple and intriguing. Turns out, it was also delicious.
Confession number 2: I didn’t make it vegan. I added in spicy sausage. And topped it with cheese. I do not regret these decisions.
Sweet Potato Quinoa Chili
Adapted from Milk Free Mom
1/2 pound spicy sausage
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste (or if you’re out like I was, about 1/3 cup of tomato sauce)
32 oz chicken stock
1/2 medium onion, chopped
3-5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 tablespoon olive oil
2 small sweet potatoes, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro, cheese for garnish (optional)
In a medium pan, crumble sausage and cook until browned. Drain grease and set aside.
Heat the oil in a large heavy pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste/sauce, chili powder, cumin, oregano and garlic powder and cook for about 2 minutes, stirring constantly. Add the beans, stock, sausage and potatoes, and season with salt and pepper.
Raise heat and bring to a boil. Once boiling, reduce heat to medium low and add the quinoa. Continue cooking for about 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Top with garnishes.
This chili surpassed my expectations. It was SO good! I’m glad I added the sausage, though, as I think it might not have enough kick without it. If you’re looking to keep it meat-free, I might suggest adding a small can of diced chilies, or a small jalapeno. We put away about five servings and I froze at least two, so it makes plenty!
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