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The following recipe was first featured in Boston Organics Newsletter number 45 of the year 2014, which you should be able to find online at http://www.bostonorganics.com/newsletter/2014/news_45.html.
makes 6 hearty bowls of chili
one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 onion, chopped 5 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon oregano 1 tablespoon olive oil 1 sweet potato, peeled and cut into bite sized chunks 1 cup dry quinoa salt and pepper to taste
avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup 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, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa.
Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!
MilkFreeMom (Find the original online at http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/)