Sweet Potato Black Bean Chili

A hearty, protein-packed vegetarian soup perfect for a chilly night.

Created by: Wellory Nutritionist Paige

Prep time: 10 minutes

Cook time: 30 minutes

Great source of…

✓ Protein

✓ Fiber

✓ Antioxidants

✓ Manganese

✓ Iron

✓ Folate

✓ Magnesium

✓ Potassium

✓ Vitamins E

Ingredients:

• 1 teaspoon olive oil

• 1 small onion (diced)

• 2 cloves garlic (minced)

• 2 large carrots (chopped)

• 2 large handfuls fresh spinach

• 1/2 teaspoon turmeric

• 1 pinch nutmeg

• 1 tsp cumin

• 2 tsp chili powder

• Salt to taste

• 2 heaping tbsp tomato paste

• 1 cup quinoa

• 2 15.5 oz cans of cooked black beans

• 3 cups low-sodium vegetable stock

• 1 large sweet potato, or 2 small/medium sweet potatoes peeled and diced

• 1 teaspoon hot sauce

• Greek yogurt

Steps:

1. Heat olive oil in a medium pot over medium-high heat

2. Add onion, garlic, carrots, and salt and sauté for 5 minutes, until onions are clear

3. Add tomato paste, black beans, broth, spices, hot sauce and quinoa

4. Bring to a boil then lower heat to medium and add sweet potatoes

5. Cover pot and let simmer for 30 minutes, until potatoes are tender

6. Scoop into serving bowls, top with dollop of greek yogurt and enjoy!

Tips:

• Don't love spice? Hold off on the hot sauce!

• Add fried egg on top for breakfast or mix cold leftovers into salad for lunch or dinner!