Sweet Potato and Quinoa Chili

Originally posted by Jess – January 29, 2015


Roasting up some of the garlic bulbs has been great.  (Just in time, too, as that bottom one was about to sprout!)


With the milder taste that a roasted garlic clove provides, I use them with wild abandon.  They’ve ended up in just about everything!


 I used the garlic in this Sweet Potato and Quinoa Chili.  The day we got snowed in, I whipped this up using some Baer’s Best garbanzos I had left in the fridge (already soaked and cooked), and a sweet potato I had left from a previous Winter Share box.  Quick and delicious, the perfect comfort food for a snowed-in day.  


 I gotta admit, the papaya and lime was my supermarket express lane splurge during the pre-blizzard panic shop.  It does seem wholly unnatural to see the juxtaposition of the tropical fruit and the snow up to the window in the background.  

Sweet Potato and Quinoa Chili
This recipe makes a small batch, 3 generous servings.

1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized pieces
1/2 cup quinoa, uncooked (could go as much as one cup)
2 cups of cooked garbanzo beans (I think black beans would work too)
1 small can of tomato paste
2-3 cups of broth (I used Springdell Chicken Broth)
1 onion, chopped
Cloves from 1 roasted garlic bulb (or maybe 5 cloves of minced garlic)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
Heat the oil over medium-low heat.
Add onions and stir until they are tender, then add garlic and cook another couple of minutes. Add paste & spices and stir constantly for another 2 minutes.
Add beans, 2 cups of the broth and the sweet potato. Cook another 5 minutes before adding in the quinoa.
Simmer until the quinoa and sweet potato are tender to your liking. Keep the 3rd cup of broth on hand and add as needed to keep the consistency from thickening too much (this will also help keep the potato & quinoa cooking properly).
This can be served with sour cream, or avocado/guacamole.
Note – Usually I think chili tastes better the next day, I personally found this one was best the day of.
It has been a fun couple of weeks.  I hope you are enjoying it as much as I am! As always, please feel free to share in the comments about what you’re doing with your share items, so we can all continue to grow together!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.