Mexican

Sweet Potato And Bean Chili with Quinoa is for Soup.

Sweet Potato And Bean Chili with Quinoa takes several minutes to prepare.

Sweet Potato And Bean Chili with Quinoa takes 35 minutes to cook.

Sweet Potato And Bean Chili with Quinoa makes 6 servings.

The ingredients for Sweet Potato And Bean Chili with Quinoa are:

1.5 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
4 clove Garlic
4 sweetpotato, 5" long Sweet potato
2 cup Del Monte Petite Cut Diced Tomatoes
0.75 cup 365 Organic Quinoa
0.5 cup Tomato Paste
2 serving navy white bean 1 cup cooked (by CLARKBAR01)

Here is how you make Sweet Potato And Bean Chili with Quinoa:

Heat 1 tablespoon olive oil in a large pot or dutch oven over medium-low heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and stir for 30 seconds.Increase the heat to medium and add the remaining ? tablespoon olive oil and the sweet potatoes to the pot. Cook for 5 minutes, stirring occasionally. Stir in the spices, followed by the diced tomatoes, tomato paste and broth. Stir in the quinoa.Reduce heat to a low simmer and cook for 10 minutes. Stir in the black beans and continue cooking for about 10 minutes more, until quinoa and sweet potatoes are soft.Serve with toppings as desired: Greek yogurt or sour cream, avocado, grated cheese, cilantro, green onion.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user CONNIEZ1014.

The nutritional information for Sweet Potato And Bean Chili with Quinoa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 315.5

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 356.3 mg
• Total Carbs: 57.9 g
• Dietary Fiber: 10.1 g
• Protein: 10.7 g

Sweet Potato And Bean Chili with Quinoa is Mexican cuisine.

The dietary needs meet for Sweet Potato And Bean Chili with Quinoa is Vegetarian