Sweet Potato Quinoa Chili

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Course: Main Dish

Author: Heather Nicholds

1 cup onion, peeled and chopped
1-2 cloves fresh garlic, minced or pressed
1/4 cup water, red wine or vegetable broth
2 cups sweet potato, peeled and cubed
1/2 cup quinoa
pinch sea salt, or Herbamare
2 tsp chili powder, (or make your own with 1/2 tsp cumin 1/2 tsp allspice, 1/2 tsp oregano, 1/4 tsp cayenne)
1 28-oz can diced tomatoes
1 cup spinach, chopped
pinch sea salt, or Herbamare, to taste
2 Tbsp fresh parsley, cilantro and/or chives, chopped (garnish)

Put the onion and garlic in a large soup pot with just enough water to cover the bottom. For a richer flavor, use red wine or vegetable stock or broth here. To really concentrate the flavors, saute the onions and garlic in a teaspoon of olive oil. Heat this to medium-high, stirring the garlic and onions occasionally, until they’re softened.
While they cook, chop the sweet potato, then add it to the pot along with the quinoa, spices and a sprinkle of salt.
Pour the tomatoes and 1 cup of water into the pot and bring to a boil. This happens much faster if you boil the water in advance. Cover, and leave to simmer for about 30 minutes.
Once the sweet potato and quinoa are cooked, stir in the fresh spinach to wilt. Taste, add salt to taste and serve garnished with fresh herbs.