Black Bean, Sweet Potato, & Quinoa Chili

     Lately, I have been incorporating different grains into our meals.  I am trying to reduce our consumption of our normal stand by: whole grain brown rice. If you haven’t been following the news, rice (brown rice in particular – even organic) has been found to contain high levels of arsenic.  The FDA does not recommend that we, the consumers, change our consumption of rice.  They will let us know more information after further testing has been done.  I will not be waiting around for the government to decide if rice is safe for me to eat.  Although, we have not given up rice completely, we have been eating it less often.  Thanks to my recent trip to Earth Fare, we tried millet for the first time over supper last night.  J.T. and I decided millet tasted like a cross between rice and grits, deliciousness.  Unlike millet, I believe quinoa is more of an acquired taste.  I have been eating quinoa for a while, but J.T. has only had it a handful of times.  Quinoa has a nutty, distinct flavor and is packed full of protein and fiber.  Black Bean, Sweet Potato, & Quinoa Chili is a great way to try quinoa, because the quinoa is incorporated into foods that are probably familiar.  This is a mild chili.  If you would like to bump up the heat (J.T. would probably eat fire and think it wasn't hot enough) double the chili powder and cayenne pepper.   

Recipe adapted from With Style and Grace

Ingredients

·         ½ pound black beans, soaked overnight, rinsed, and drained

·          2 tablespoons extra-virgin olive oil

·         1 onion, chopped

·         4 garlic cloves, minced

·         1 tablespoon chili powder

·         1 tablespoon cumin

·         1 tablespoon paprika

·         ¼ teaspoon cayenne pepper

·         1 (14.5 ounce) can diced fire-roasted tomatoes, preferably no salt added

·         5 cups water

·         2 teaspoons kosher salt

·         2 medium sized sweet potatoes (about a pound), peeled and cubed

·         ½ cup quinoa, rinsed

Directions

1.      In large heavy bottomed Dutch oven, heat the olive oil over medium heat.  Add the onions and sauté until translucent.  Toss in the garlic, chili powder, cumin, paprika, and cayenne.  Stir all the ingredients around to coat the onions.  Cook until the garlic is fragrant, about 30 seconds.  Add the tomatoes, black beans, and water.  Bring to a boil, cover, and simmer for 2 ½ hours.

2.      Add the salt, sweet potatoes, and quinoa.  Cook until the potatoes are fork tender, about 30 minutes.  Serves 5.  

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