I wish I could make this picture look better, because I swear that this chili tastes so much better than I looks.
This is an easy meal (20 to 30 minutes) to make, and is low fat and full of protein. I may try adding turkey meat to it next time, but it is great without it.
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste (I used a whole 12 oz can)
32 oz vegetable or chicken stock (I found gluten free stock at Whole Foods)
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, 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, chili powder, 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, 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 avocado and chopped cilantro.
It’s great re-heated and is a perfect at-work meal!
Right image from Milk Free Mom.
From Pumps to Pumas 