Quinoa Black Bean Chili

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalk, medium or 80g

• Salt

  Table

  1 dash or 0.4g

• Salt

  Table

  1 tsp or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  1 clove or 3g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Chili powder

  Spices

  2 tbsp or 15g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Quinoa

  Uncooked

  1 cup or 170g

• Quinoa

  Uncooked

  1 cup or 170g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Water

  Plain, clean water

  2 cup or 473g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

Directions

1. In a large pot, warm the oil over medium-high heat. Add the onion, carrots, celery, and a big pinch of salt and cook until the onions are translucent. Add the bell pepper. Cook for 2 minutes.
2. Add the garlic, jalapeño pepper, chili powder, and oregano and cook for 1 minute. Add the quinoa, beans, potato, salt, and water. Cook covered, stirring occasionally for 15 minutes.
3. Add the tomatoes and give it a good stir. Taste and adjust the seasoning with additional salt if needed.
4. Garnish with cilantro and scallions.