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Quinoa and Sweet Potato Chili

Spice Islands®

Quinoa and Sweet Potato Chili

  • Prep Time: 20 minutes
  • Total Time: 1 hour

3 quarts


1 tablespoon Mazola® Corn Oil

1 cup chopped onions

1/2 cup chopped bell pepper

1 jalapeno, seeded and finely diced

3 tablespoons Spice Islands® Chili Powder

1 teaspoon Spice Islands® Ground Cumin

1/2 teaspoon Spice Islands® Fine Grind Black Pepper

1 quart (32 ounces) unsalted chicken OR vegetable broth

4 cups peeled and cubed (1/2-inch) sweet potatoes

2 teaspoons Spice Islands® Minced Garlic

2 cans (15 ounces each) no salt added diced tomatoes

1/2 cup quinoa

1 can (15 ounces) no salt added OR reduced salt black beans, rinsed and drained

2 cups frozen corn

Garnish with green onions, chopped cilantro or sliced jalapenos


Heat Dutch oven or large pot over medium-high heat and add oil.  Add onion, bell and jalapeno peppers and cook for 2 to 3 minutes until vegetables are softened.  Add chili powder and cumin and cook for 1 to 2 minutes until spices are aromatic. 

Add  chicken broth, sweet potatoes and garlic.  Bring soup to a boil; reduce heat to medium and cover.  Cook for 15 minutes.  Add tomatoes, quinoa, black beans and corn and cook an additional 15 to 20 minutes until potatoes and quinoa are tender.

Serve with fresh green onion, cilantro or jalapenos for garnish.

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