Healthy Black Bean, Sweet Potato and Quinoa Chili with Smoked Chipotle Cream

chiliHappy New Year Ski Boots in the Kitchen fans! What a wonderful holiday season of eating it was… and now my pants are feeling a little tight. Seems like people all over have been making New Years resolutions to eat healthier and exercise more (the gym parking lot has been pretty full lately) But why not eat yummy food that’s both healthy and tastes good? New Years resolutions don’t mean giving up everything you love. This healthy (and easy) chili is vegetarian (can be vegan if you skip the Chipotle cream) its loaded with flavor and is a perfect alternative to meaty (calorie packed) classic chili (which I also love!) This recipe is from Ambitious Kitchen – I hope you enjoy! I’m looking forward to sharing all my holiday recipes with you soon!

Black Bean, Sweet Potato and Quinoa Chili with Smoked Chipotle Cream
Ingredients:
  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced small
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Smoked Chipotle Tabasco sauce (I used Cholula because I didn’t have Chipotle Tabasco)
  • salt, to taste
  • 1 can (15.5 oz) low-sodium tomato sauce
  • 2 cups cooked quinoa
  • 2 can black beans (15.5 oz), drained
  • 4 cups low-sodium vegetable stock, plus more to thin if desired
  • 1 large sweet potato, peeled and diced into small cubes
  • For Chipotle Creme:
  • 1 cup plain greek yogurt
  • 2 teaspoons Smoked Chipotle Tabasco sauce (Again I used Cholula)
  • 1/2 teaspoon honey
  • 1/4 teaspoon dijon mustard
Instructions
  1. Heat the olive oil in  a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
  2. Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
  3. Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a medium bowl.
  4. Spoon chili into bowls and add yogurt sauce on top.
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3 thoughts on “Healthy Black Bean, Sweet Potato and Quinoa Chili with Smoked Chipotle Cream

  1. Pingback: Top 10 Recipes of 2013 | Ski Boots in the Kitchen

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