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Quinoa and Sweet Potato Chili

With Mazola® Canola Oil

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SERVING SIZE

3 QUARTS

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TOTAL TIME

1 HOUR

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 tablespoon Mazola Canola Oil
  • 1 cup chopped onions
  • 1/2 cup chopped bell pepper
  • 1 jalapeno, seeded and finely diced
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin seed
  • 1/2 teaspoon black fine grind pepper
  • 1 quart (32 ounces) unsalted chicken OR vegetable broth
  • 4 cups peeled and cubed (1/2-inch) sweet potatoes
  • 2 teaspoons garlic minced
  • 2 cans (15 ounces each) no salt added diced tomatoes
  • 1/2 cup quinoa
  • 1 can (15 ounces) no salt added OR reduced salt black beans, rinsed and drained
  • 2 cups frozen corn
  • Garnish with green onions, chopped cilantro or sliced jalapenos

Instructions:

  1. Heat Dutch oven or large pot over medium-high heat and add oil.
  2. Add onion, bell and jalapeno peppers and cook for 2 to 3 minutes until vegetables are softened.
  3. Add chili powder and cumin and cook for 1 to 2 minutes until spices are aromatic.
  4. Add chicken broth, sweet potatoes and garlic.
  5. Bring soup to a boil; reduce heat to medium and cover.
  6. Cook for 15 minutes.
  7. Add tomatoes, quinoa, black beans and corn and cook an additional 15 to 20 minutes until potatoes and quinoa are tender.
  8. Serve with fresh green onion, cilantro or jalapenos for garnish.
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