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Photo for - Quinoa and Sweet Potato Chili

Quinoa and Sweet Potato Chili

A vegetarian chili made with protein and antioxidant-rich ingredients makes a wholesome and delicious dish to feel good about any day of the week.

  • Yields: 8 servings
  • Preparation: 1 hour

Ingredients

  • 1/2 cup (125mL) Nordica Smooth Dips - Roasted Red Pepper
  • 1 cup (250g) IVANHOE - old white cheddar
  • 2 tbsp (30mL) canola oil
  • 1 onion, chopped
  • 2 tbsp (30mL) chili powder
  • 2 tbsp (30mL) cumin
  • 4 garlic cloves, minced
  • 2 tbsp (30mL) tomato paste
  • 3 cups (750mL) vegetable broth
  • 1 can (796mL) tomatoes, diced
  • 1 sweet potatoes, peeled and diced
  • 1 can (540mL) black beans, drained and rinsed
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) pepper
  • 1/2 cup (125mL) red quinoa
  • 1 cup (250mL) corn kernels
  • 2 green onions, thinly sliced

Instructions

  1. Heat oil in Dutch oven or large saucepan set over medium-high heat; cook onion, chili powder, cumin and garlic, stirring, for about 5 minutes or until softened. Stir in tomato paste.
  2. Add broth, tomatoes, sweet potato, beans, salt and pepper; bring to boil. Stir in quinoa; cook, partially covered, for about 20 minutes or until quinoa and sweet potatoes are tender.
  3. Remove lid; cook for 10 minutes or until thickened. Stir in corn and dip; cook for about 2 minutes or until heated through. Garnish each serving with shredded Ivanhoe Old White Cheddar and green onions.
  • Substitute brown rice, farro or barley for quinoa if desired.
Photo of - Quinoa and Sweet Potato Chili

Ingredients

  • 1/2 cup (125mL) Nordica Smooth Dips - Roasted Red Pepper
  • 1 cup (250g) IVANHOE - old white cheddar
  • 2 tbsp (30mL) canola oil
  • 1 onion, chopped
  • 2 tbsp (30mL) chili powder
  • 2 tbsp (30mL) cumin
  • 4 garlic cloves, minced
  • 2 tbsp (30mL) tomato paste
  • 3 cups (750mL) vegetable broth
  • 1 can (796mL) tomatoes, diced
  • 1 sweet potatoes, peeled and diced
  • 1 can (540mL) black beans, drained and rinsed
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) pepper
  • 1/2 cup (125mL) red quinoa
  • 1 cup (250mL) corn kernels
  • 2 green onions, thinly sliced