My apologies for a late post and a slight cop out post. My morning was very busy of teaching and my sassy grandmother didn't want to get up and go to physical therapy, so there was the back and forth of that. She went. I assume this is what parenting is like when you have to pry your kids away from their bed to go to school? Not quite sure, but I am a sucker when it comes to making my grandma happy, however I know PT will make her feel better. So today, I stood my ground.
So here because I am attempting this recipe today I'll share it with you. It's from the website, "What's Gaby Cooking?" This recipe serves 4 people. I love chili's and soups in the winter, and this is a chili I haven't tried before. Let me know if you make it, and I'll be sure to let you know how mine turns out! Almost the weekend!! Love you, LP.
INGREDIENTS
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large red onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
½ teaspoon ground chipotle pepper
½ teaspoon ground cumin
1/4 teaspoon salt
3 ½ cups vegetable stock
1 15-ounce cans black beans, rinsed
1 14.5-ounce can diced tomatoes
½ cup dried quinoa
4 teaspoons lime juice
serving suggestions: avocado, cilantro, crema, cheese
INSTRUCTIONS
Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Garnish with avocado, cilantro, crema or cheese before serving.
