This thick, hearty chili is loaded with tender sweet potatoes, lots of quinoa, and plenty of comfort! Whips up in 30 minutes and ideal for a filling weeknight dinner.
I kinda want/need this chili in my face every second of this Monday.
In other news, no, food bloggers do not get Martin Luther King Jr Day off of work. How-eeeeever we do get to stuff chili in our faces the entire day with a
lot of chocolate on the side, so that’s a definite plus.
Okay, maybe that’s just me on this particular day….
FYI. I’m not too much of a football fan (like not at all) but I’ve gotta say: The big game yesterday? Painful. Agonizingly painful. Packers? You suck.
Gahhh…I don’t even want to think about it. Just pass me all the chili.
Guys. I have a super-big, unbelievably-embarrassing, so-humiliating-I-may-die confession to make. Brace yourselves.
Up until this chili today and possibly 5 times in the past week, I have never cooked or even eaten quinoa in my life.
Don’t laugh! Don’t just sit there with your mouth hanging open. It’s true and yes, I am so ashamed of my apparent inability to keep up with the food trends of today.
The reason I hadn’t gotten around to trying it for the first 18 years of my life is because I’m pretty sure I thought that quinoa was some kind of weird relative of rice, which I don’t love all that much. I mean, let’s be honest: Quinoa looks kinda weird and suspicious and I guess I’m just a really judgy person or something…
Anywho. Breath, guys. I’m onboard the Quinoa-Train now, so it’s all good.
Now shall we discuss the chili that turned me into a Quinoa-Crazy-Lady?
Well, hey there lover. ♥
All of us run-around-like-a-chicken-with-it’s-head-cut-off kinda busy people are all in love with the 30-minute-or-under dinners right?
Okay, that was the grossest analogy I’ve ever used on my blog….
BUT. In answering the question, the answer is HECK YES, right?! Because this chili is exactly that!! It basically just makes itself it’s so stinkin’ easy.
Chop, chop, sizzle, sizzle, cook, pace-the-floor-from-impatience-for-10-minutes, then CHOW DOWN.
My face says yes to all this happiness. My jeans say STOP, but I don’t listen.
Oh, oh and let me tell you something about the quinoa + sweet potatoes combo we’ve got going on here. It equals complete INSANELY DELISH SUPERFOOD MADNESS.
In other news, yes 12 Days of Superfoods are still going down here. I’m pretty sure we’re on day #9 today. Although, who’s counting? I could party like this all year. 😀
The quinoa and sweet potatoes are definitely the stars of this chili. Sure, we’ve got the beans and the meat in there, but the ‘taters and quinoa are LARGE and in CHARGE and totally making this chili your new favorite way to face off a Monday.
Oh, and do note that the sliced avocados and sour cream on top just goes with the territory of chili. Ahem.
All you need then is a double-batch of this cornbread and you are in the COZY AND COMFORT-FOOD business.
A good business to be in this time of year. Proooooooomise. 🙂
Sweet Potato Quinoa Chili
- 1 lb ground beef
- 1 large onion diced
- 1 large green pepper diced
- 4 garlic cloves minced
- 2 medium sweet potatoes peeled and diced
- 1 can 28 oz tomato sauce
- 2 cups water
- 1 cup cooked quinoa
- 1 can 28 oz black beans, drained
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Sliced avocado and sour cream for serving optional
- In a large pot over medium-high heat, brown ground beef with onion, pepper, and garlic until no longer pink. Stir sweet potatoes, tomato sauce, water, quinoa, beans, and seasonings into beef mixture.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low and let simmer until sweet potatoes are tender, about 20 minutes. Season chili with salt and pepper. Serve warm with sliced avocado and sour cream if desired.
Want more chili? Of course you do!