Recipe: Quinoa and Sweet Potato Chili (with corn and black beans)

QUINOA AND SWEET POTATO CHILI
"Quinoa thickens this tasty chili and adds extra protein."



1 tablespoon Mazola Corn 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
1/2 teaspoon finely ground black pepper
1 quart (32 ounces) unsalted chicken or vegetable broth
4 cups peeled and cubed (1/2-inch) sweet potatoes
2 teaspoons dried minced garlic
2 cans (15 ounces each) no salt added diced tomatoes
1/2 cup quinoa, uncooked
1 (15 ounce) can no salt added OR reduced salt black beans, rinsed and drained
2 cups frozen corn
Green onions, chopped cilantro or sliced jalapenos (for garnish)

Heat Dutch oven or large pot over medium-high heat and add oil. Add onion, bell and jalapeno peppers and cook for 2 to 3 minutes until vegetables are softened.

Add chili powder and cumin and cook for 1 to 2 minutes until spices are aromatic.

Add chicken broth, sweet potatoes and garlic. Bring soup to a boil; reduce heat to medium and cover. Cook for 15 minutes.

Add tomatoes, quinoa, black beans and corn and cook an additional 15 to 20 minutes until potatoes and quinoa are tender.

Serve with fresh green onion, cilantro or jalapenos for garnish.

Makes 3 quarts
Source: Mazola Oil, ACH Food Companies, Inc.