Ingredients | Quantity | Directions |
---|---|---|
EVOO | 1 TBSP | Saute the onion and oil for about 5 minutes stirring occasionally. |
Finely diced onion | 1 | Add garlic, sweet potato, celery, pepper and saute for about 5 more minutes. |
Finely mince Garlic | 3 cloves | Stir in bay leaves, chili powder, oregano & cumin. Let cook for a minute. |
Diced Sweet Potato | 1 | Add 2 cans of the beans, tomatoes (diced), tomato paste, quinoa & 3/4 cup of the stock. |
Finely chopped celery | 2 | Bring to a boil and then turn down the burner to simmer for 15 minutes. |
Finely chopped red pepper | 1 | Blend the remaining beans in a blender to a puree. |
Bay Leaves | 2 | Add into the chili mix and simmer for 5 more minutes. |
Chili Powder | 1 1/2 TBSP | Let the chili sit and then season to taste. |
Dried Oregano | 1 TBSP | Remove bay leaves. |
Ground Cumin | 2 tsp | Add kale or cabbage if desired. |
Black Beans | 3- 14.5 oz cans | Top with gaucamole or chopped cialantro. |
Tomatoes | 4 | Enjoy! |
Sundried Tomato Paste | 2 TBSP | |
Veggie Stock | 4 3/4 cups | |
Cooked Quinoa | 1 | |
Cabbage or Kale | handful |