Tools + Supplies
stock pot or dutch oven
sheet pan
sharp knife for chopping
ladle
Ingredients
2 29 oz cans of tomato puree
2 16 oz cans of black beans
1 7 oz can of chipotle peppers
.25 red onion
.75 white onion
3-4 cloves of garlic
1 poblano pepper
2 sweet potatoes
cilantro (optional)
1-1.5 cups frozen corn
.75-1 cup quinoa
cumin
taco seasoning
vegetable broth or concentrate
apple cider vinegar
olive oil
salt and pepper
Toppings (optional)
tortilla strips
Mexican cheese
sour cream
sliced jalapeno
diced avocado
cilantro
Instructions
preheat oven to 400
drizzle olive oil in a large pot over medium heat
mince garlic and dice onion. drop garlic in pot for about 30 seconds, then add onion and stir.
chop poblano and cilantro (to taste) and add to pot. Add salt, pepper, and 1 tbsp of vinegar. Stir and cover. Let cook until vegetables are softened.
add tomato puree. fill one empty puree can with vegetable broth (or water and broth concentrate) and add that too. stir.
peel and dice sweet potatoes into 1-inch pieces. toss in olive oil, salt, pepper, and taco seasoning. roast on 400 for 15 minutes. add to chili when finished.
add 1-1.5 cups of frozen corn.
drain and rinse black beans, add to chili.
roughly chop chipotles and add to chili. add sauce from can to taste.
add cumin, salt, and pepper to taste.
add .75-1 cup quinoa.
cover and simmer on low heat for at least 45 minutes.
serve with your favorite toppings.
