Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle

Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle

A filling chili made with Black Beans, Sweet Potato, and
Quinoa, topped with a cooling smoked chpotle yogurt.


Ingredients
1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce (I liked to use diced tomatoes)
2 cups cooked quinoa (Casey doesn't like quinoa and so I usually use brown rice)
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes

I've never actually used the Chipotle Cream, but here's the recipe:

For Chipotle Creme:
1 cup plain greek yogurt
2 teaspoons Smoked Chipotle Tabasco sauce, plus more if desired
1/2 teaspoon honey
1/4 teaspoon dijon mustard


Instructions:

Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and
salt; saute for 5 minutes or until onions become translucent.
Add the entire can of tomato sauce to the pot. Next add the black beans, vegetarian broth, all
spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes.
Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the
seasoning if needed.
Make the smoked chipotle yogurt combine tabasco sauce, honey, and dijon mustard in a
medium bowl.
Spoon chili into bowls and add yogurt sauce on top. Enjoy!


Source:
Ambitious Kitchen