Thanks to social media, I have realized that I am not the only one who detests all the commentary that comes before the written recipe you seek! While I am pretty sure there are many good reasons for all the verbiage, it can be annoying. Well, obviously I am not taking the “tell you my whole life story as it relates to this recipe” approach, and maybe it is to my own detriment. I am willing to take the risk and just give you the recipe! Ha!
Here’s the recipe:
1 tablespoon oil (evoo or coconut)
1/4 large yellow onion, chopped
2 garlic cloves, minced
1 medium sweet potato, peeled and diced
2 cups chicken broth (or vegetable broth or beef broth)
1 can tomato sauce
1 can diced tomatoes (I like the petite size)
1/2 can whole kernel corn, juice drained
1 cup uncooked quinoa (rinsed)
1 can kidney beans (dark or light will do. Do not drain liquid)
1 can pinto beans (do not drain liquid)
1 dry packet chili seasoning
In a large stock pot, heat oil over medium high heat. Add in onions and then garlic. Saute until onions are soft, careful not to burn garlic. Add in sweet potatoes and chicken broth. Bring to a high boil then reduce heat to a medium boil and cover for 10 minutes or until sweet potatoes are soft. Add in remaining ingredients and stir. Boil on medium high for 10 minutes to reduce to low simmer.Serve warm with cornbread!
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