Black Bean Sweet Potato Chili GUEST BLOG

 This is my daughters recipe from one of her favorite Cookbook Author WHATS GABY COOKING. She subbed rice for quinoa.

• 1 tablespoon olive oil, plus 2 extra teaspoons
• 1 large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 cloves garlic, roughly chopped
• 2 tablespoons chili powder
• ½ teaspoon ground chipotle pepper
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• 3 ½ cups vegetable stock
• 1 15-ounce cans black beans, rinsed and drained
• 1 14.5-ounce can fire roasted diced tomatoes
• ½ cup dried quinoa
• 4 teaspoons lime juice
• serving suggestions: avocado, cilantro, crema, grated cheese

• 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 is 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 to incorporate.
• 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 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.