quick | easy | flavorful
serves 4-6 depending on serving size
1/4 C olive oil
1 large yellow onion, medium dice
6 large cloves of garlic, thinly sliced
2 T chile powder (make sure it is fresh)
2 t ground cumin
2 T tomato paste
1 t red pepper flakes
2 – 15.5 ounce cans of fire roasted diced tomatoes
1 – 14.5 ounce can of kidney beans, rinsed well
1 – 14.5 ounce can of black beans, rinsed well
4 C chicken or vegetable stock
1 bunch cilantro, finely chopped
1 fresh jalapeño, chopped (I left seeds and membrane in for spice.)
Juice from 1 lemon
2 t salt
2 large sweet potatoes, peeled and cut chunky style
For sweet potatoes:
Preheat oven to 425 degrees. Line a cookie sheet with foil. Coat foil with non-stick pan spray. Place sweet potatoes on cookie sheet and oil them up with about 2 T of olive oil. Make sure the potato pieces are not touching to insure even cooking and crisp edges. Spritz with salt and cracked pepper. Place into the oven. Roast for 10 minutes. Rotate cookie and sheet and roast for an additional 10 minutes. Remove and cool.
Place 1/4 C of olive oil in a preheated soup pot. Add garlic slices and sauté over medium heat until fragrant. Add onion. Add a spritz of salt and pepper. Sauté until onion starts to become translucent. Add chile powder, cumin and tomato paste. Mix well while continuing to sauté. Spices should become fragrant. Flavors are “blooming”. Add red pepper flakes. Add tomatoes, beans and chicken stock. Stir to combine. Add jalapeño, lemon juice, cilantro and 2 teaspoons of salt. Bring to a boil. Reduce heat, cover and simmer as flavors meld.
Add roasted sweet potatoes to soup pot and warm. Place a scoop of quinoa in each bowl. Ladle chili over quinoa. Garnish with a dollop of sour cream, chopped scallion and diced radish.