Quinoa And Sweet Potato Chili

• 1 tablespoon Mazola Corn Oil
• 1 cup onions chopped
• 1/2 cup chopped bell pepper
• 1 jalapeno seeded and finely diced
• 3 tablespoons Spice Islands Chili Powder
• 1 teaspoon Spice Islands Ground Cumin
• 1/2 teaspoon Spice Islands Fine Grind Black Pepper
• 1 quart chicken broth unsalted
• 4 cups sweet potatoes peeled and cubed, 1/2-inch
• 2 teaspoons Spice Islands Minced Garlic
• 2 cans no-salt-added diced tomatoes 15 ounces each
• 1/2 cup quinoa
• 15 ounces black beans no salt added OR reduced salt, rinsed and drained
• 2 cups frozen corn
• jalapenos

1. Heat Dutch oven or large pot over medium-high heat and add oil. Add onion, bell and jalapeno peppers and cook for 2 to 3 minutes until vegetables are softened. Add chili powder and cumin and cook for 1 to 2 minutes until spices are aromatic.
2. Add chicken broth, sweet potatoes and garlic. Bring soup to a boil; reduce heat to medium and cover. Cook for 15 minutes. Add tomatoes, quinoa, black beans and corn and cook an additional 15 to 20 minutes until potatoes and quinoa are tender.
3. Serve with fresh green onion, cilantro or jalapenos for garnish.

corn oil, onions, bell pepper, chili powder, ground cumin, pepper, chicken broth, sweet potatoes, garlic, salt, quinoa, black beans, frozen corn, jalapenos

Taken from www.yummly.com/recipe/Quinoa-and-Sweet-Potato-Chili-1492294 (may not work)