2cupschicken stock (or broth or vegetable broth or stock)
1cupfrozen corn
15 1⁄2ounceschili beans, in sauce
15ouncesblack beans, rinsed and drained
14 1⁄2ounces petite diced tomatoes
fresh lime juice, to taste
chopped cilantro, to taste
sour cream, to taste
cheddar cheese, to taste
NUTRITION INFO
Serving Size: 1 (289) g
Servings Per Recipe:6
Calories: 420.9
Calories from Fat 66 g16 %
Total Fat 7.3 g11 %
Saturated Fat 1.2 g5 %
Cholesterol 2.4 mg 0 %
Sodium 632.8 mg 26 %
Total Carbohydrate72.1 g 24 %
Dietary Fiber 13.7 g54 %
Sugars 5.3 g21 %
Protein 19.6 g 39 %
DIRECTIONS
In a large cast iron pot over medium high heat add olive oil.Once shimmering, add the peeled and chopped sweet potatoes.
Stir until quite tender, around 7 to 9 minutes.Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper.Stir for 1 minute or until fragrant.
Thoroughly rinse the quinoa.Remove the skillet from the het and add the quinoa to the hot skillet stirring constantly for 30 seconds.
Return to the heat and add the stock/broth, frozen corn, undrained chili beans, black beans, and undrained petite diced tomatoes.
Stir everything well and bring to a boil.Once boiling, reduce the heat to medium low and cover the pot.
Turn down to simmer for 20 to 25 minutes or until the rest of the liquid is absorbed.This time will vary depending on the heat of your stove-top.For best results, check it every 3 to 5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.
Once the liquid is mostly absorbed, remove from the heat.Season to taste with any additional salt/pepper as needed.I like to add a few tablespoons of lime juice here.
Top individual bowls with favorite toppings like cheddar cheese, additional lime juice, sour cream, and chopped cilantro.
