Watching your boys compete on the field can be stressful. Add the daunting task of whipping up a game day recipe to fit a healthy lifestyle, and you’ve got yourself an NFL Sunday (or a college football Saturday) foul.
We’ve got your back with this quinoa and sweet potato chili recipe from Milk Free Mom. It takes only 30 minutes to prepare AND there’s only one pot to clean (your best touchdown dance here.)
Don your UGA…errr jersey…of choice and hit the kitchen. You’ve got game day covered.
- One 29 oz. can of black beans, rinsed and drained
- One 6 oz. can tomato paste
- 32 oz. vegetable stock
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tbsp olive oil
- 1 sweet potato, peeled and cut into bite-sized chunks
- 1 cup dry quinoa
- Salt and pepper to taste
- Avocado and cilantro for garnish (optional)
- Heat oil in a large soup pot over medium low heat.
- Add onions and cook until they are soft and brown (approximately 10 minutes).
- Add garlic and cook for 2 minutes.
- Add tomato paste, chili powder, cumin and oregano. Cook for 2 minutes while stirring constantly.
- Add beans, stock and potatoes and season with salt and pepper.
- Cook for 5 minutes then add quinoa.
- Cook for 15 to 30 more minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Tip: add water if chili is too thick for you.
- Top with avocado and cilantro and serve!
As SweetJack’s resident social media wizard, Marianne keeps our lives Pinteresting and well updated from the Twitter. Loves: T-Rex jokes (the whittle arms), baby animals and home beauty tricks. Hates: Florida football fans.