It seems that these days the only time I take a moment to capture what I am making is when I am cooking for someone else. The day to day meals I throw together for my little family seem to slip past my camera lens. This recipe is no exception.
Again I was cooking for someone else. This is actually the second time I have made this recipe. The first time I made it WAY too spicy. I didn’t have the chili powder the recipe called for so I subbed in cayenne pepper. I knew knew the cayenne was spicier so I am only used half the amount the recipe called for. Thankfully, the person I made it for loves spicy foods. I managed to eat it doused in sour cream and cheese. My husband loved it too. I guess I am a wuss when it comes to spice.
When I made this recipe again yesterday I was making it for one of Nathan’s co-workers who just had the most precious little baby girl. Knowing spicy food can sometimes upset nursing babies, I used half the amount of spice I used last time. It was perfect. Just enough heat so you knew it was there but not outright hot. We devoured the two servings I kept for us for dinner.
The main reason I made this recipe is that I feel GOOD when I eat food like this. It is nourishing, healthy, and delicious. You can’t help but feel better when you eat such nutrient dense food. When I first had Little we were blessed with many many homemade meals. They were all delicious but my favorites were the ones chocked full of veggies. Eating healthy when you are getting no sleep and recovering from birth is a must, in my opinion. I hope this hit the spot.
Quinoa & Sweet Potato Chili (serves 6 very hungry people)
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz stock- vegetable or chicken
1 onion, chopped
5 cloves garlic, minced
1/2 tsp cayenne pepper
1 tbs cumin
1 tsp oregano
1 tbs olive oil
2 sweet potatoes, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, sour cream, cheddar cheese, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, cayenne pepper, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with topping of your choice- avocado, sour cream, cheddar cheese, and cilantro are all wonderful.