2 T. olive oil

1 large yellow onion, chopped

1 large sweet potato or yam, chopped into 1/2” cubes (about 4 c. worth)

6 cloves garlic, minced

1/2 c. dry quinoa

1 14.5 oz. can black turtle beans

4 c. low-sodium vegetable broth

1 14.5 oz. can diced tomatoes

1-2 chipotle chilis in adobo sauce, chopped

2 T. chili powder

1 T. ground cumin

2 t. smoked paprika

1 t. salt

In a large pot or Dutch oven, heat the olive oil to medium.

Add onion and sauté, stirring frequently until onion begins to sweat, 5 minutes.

Add the sweet potato and cook another 5 minutes. ¹⁾

Add the garlic, quinoa, and beans and continue cooking another 2 minutes, stirring everything together.

Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low. Allow chili to simmer gently for 15 to 20 minutes, until quinoa and sweet potato is cooked.

Remove pot from heat and allow it to sit covered for 10 to 15 minutes before serving. The longer the chili sits, the thicker it will be.

Serve with sour cream, cilantro, and your favorite chili toppings. ²⁾

The Roasted Root

Weight Watchers

Servings: 9

POINTS value: 4

165 calories / serving