This is a unique take on chili topped with a smoked chipotle yogurt sauce. Hearty, vegetarian and delicious! Don’t let the long ingredient list deter you- most of it is spices and veggies you probably have in your kitchen right now. Branch out and try this yummy recipe this week!
Prep: 10 minutes
Cook time: 45 minutes
1 tsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 tsp turmeric
1/4 tsp cinnamon
pinch of nutmeg
1 tsp cumin
1 tsp chili powder (adjust to your heat tolerance. I did 1 tsp for us because of my 3 year old. recipe calls for 2 tsp)
1 tsp smoked chipotle hot sauce
salt to taste
15 oz tomato sauce
2 cups cooked quinoa
2 15.5 oz can black beans, drained
4 cups low-sodium broth (can use vegetable if you’re going for vegetarian- I did chicken broth) plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes
For yogurt sauce:
1 cup plain greek yogurt
1 1/2 tsp smoked chipotle hot sauce (can adjust up or down as desired)
1 tsp honey
1/2 tsp dijon mustard
Heat oil in a pot over medium-high heat. Add the onions, garlic, carrots and salt and saute for 5 minutes, or until the onions are translucent.
Add the tomato sauce. Stir in the beans, quinoa, broth and all spices. Bring to a boil, then stir in potatoes and reduce heat to medium.
Cover and simmer for 30 minutes, or until the potatoes are done.
Adjust seasonings as needed.
Add hot sauce, honey and mustard to yogurt- stir to combine.
Serve chili with a spoonful of yogurt and enjoy!
Recipe adapted from here.