Quinoa and Sweet Potato Chili

1, 29 oz can black beans (low sodium), rinsed and drained

1, 6 oz can tomato paste

32 oz low sodium vegetable broth

1 onion, chopped

5 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon oregano

1 tablespoon olive oil

1 sweet potato, peeled and cut into bite sized chunks

1 cup dry quinoa salt and pepper to taste

avocado, cilantro for garnish (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

Serves 6. Per Serving:

~330 kcals, 58 gm carb, 4 gm fat, 15 gm protein, 14 grams fiber, 225 mg sodium