Sweet Potato & Black Bean Chili

This chili was delicious!!! I decided to roast the sweet potatoes and carrots instead of letting them cook solely in the broth and I'm so glad I did. They caramelized in the oven which gave this chili a unique flavor. The whole dish came together easily and made for a warm, hearty meal on a cold, rainy autumn evening. This made 5 servings. Enjoy! 

2 medium sweet potatoes, peeled and cut into small pieces
2 large carrots, cut into bite sized pieces
3 Tbl olive oil, divided
2 tsp salt, divided
1/2 a red onion, diced
1 poblano pepper, seeded and diced
2 garlic cloves, diced
3 tsp chili powder, divided
1 tsp cumin
1 tsp dried oregano
4 cups of vegetable broth
28 oz of crushed tomatoes
1 15oz can of black beans, drained and rinsed
2 cups of COOKED quinoa*
1 Tbl pure maple syrup or honey, optional

Toppings to try:
sour cream
shredded cheddar
diced ripe avocado
chopped green onion
hot sauce
salsa
shredded cooked chicken

Preheat oven to 400F

On a lined baking sheet spread out sweet potato and carrots that have been cut into small, bite sized pieces. Drizzle with 1 Tbl olive oil. Sprinkle with 1 tsp salt and 1 tsp chili powder and toss to coat. Roast for 20 minutes, stir. Continue roasting for another 5 minutes or until potatoes and carrots are starting to brown and cooked through.

sweet potatoes on the right, carrots on the left

While veggies are roasting, warm remaining 2 Tbl olive oil over medium low heat. Add onions and poblanos and sauté for 7 minutes, stirring now and then. Add garlic and cook for another minute, careful not to let the garlic burn. Sprinkle remaining 2 tsp chili powder, cumin and oregano over cooked onion mixture and stir. Add vegetable broth and tomatoes. Add the beans. Give a good stir.

If not using left over or pre-cooked quinoa, cook now in a separate pot, following the directions on the back of the bag. Set aside.

Once sweet potatoes and carrots are finished roasting, add them to the pot with onion and tomatoes. Let chili come to a boil, then turn heat down to a simmer and cook for 20 minutes.  Add maple syrup or honey, if using. Add cooked quinoa.  Add salt and pepper to taste.

Spoon chili into bowls and top with whatever extras you like. I added sour cream, shredded cheese, chopped avocado, and green onion to mine. My husband liked all of that, plus hot sauce. My son opted for the shredded chicken. All the kids loved the homemade biscuits I served with dinner. Cornbread would also be delicious. Everyone was happy! Hope you enjoy!

*You can sub brown rice, wild rice or farro for quinoa if you want to use another grain