Pinto Bean, Quinoa and Sweet Potato Chili
with cornbread muffins

Name: Pinto Bean, Quinoa and Sweet Potato Chili
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 lb Sweet potatoes, peeled and cubed; 1 Onions, medium, chopped; 1 Bell peppers, green, chopped; 4 cloves Garlic, chopped; 3 Tbsp Cornmeal, finely ground; 1 Tbsp Chili powder; 2 tsp Cumin; 2 tsp Brown sugar; 1 tsp Oregano; 1/2 tsp Salt; 1/2 tsp Black pepper; 1/4 tsp Cinnamon; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 3 cups Stock, any type; 1 cup Beer (lager or other light-flavored beer; sub stock); 1 can Tomatoes, crushed (15 oz / 397 g); 1/2 cup Quinoa, uncooked; 2 stalks Green onions , chopped, green and white parts combined; 1 Tbsp Vinegar, apple cider; to taste Hot sauce (opt); for serving Sour cream (sub plain or Greek yogurt); 1 Jalapenos, diced; 1 cup Cornmeal, yellow; 1 cup Flour, all-purpose; 1 Tbsp Sugar; 2 tsp Baking powder; 1/2 tsp Salt; 1 Eggs; 1/4 cup Oil, cooking

Active: 35 Total: 50

Original GF Paleo Vegetarian

Pinto Bean, Quinoa and Sweet Potato Chili

This chili recipe features a unique mix of spices (including a tiny bit of cinnamon for depth) and uses quinoa to thicken the base. Serve the chili with an easy cornbread on the side that includes sweetness from honey and a spicy kick from jalapenos.
Smarts: This recipe makes 8 cornbread muffins (for 4 servings). Any extras freeze well.

Ingredients

Metric

Servings:

Pinto Bean, Quinoa and Sweet Potato Chili (for two nights):

Sweet potatoes - 1 lb , peeled and cubed
Onions, medium - 1 , chopped
Bell peppers, green - 1 , chopped
Garlic - 4 cloves , chopped
Cornmeal, finely ground - 3 Tbsp
Chili powder - 1 Tbsp
Cumin - 2 tsp
Brown sugar - 2 tsp
Oregano - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Cinnamon - 1/4 tsp
Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Stock, any type - 3 cups
Beer - 1 cup (lager or other light-flavored beer; sub stock)
Tomatoes, crushed (15 oz / 397 g) - 1 can
Quinoa, uncooked - 1/2 cup
Green onions - 2 stalks , chopped, green and white parts combined
Vinegar, apple cider - 1 Tbsp
Hot sauce (opt) - to taste
Sour cream - for serving (sub plain or Greek yogurt)

Jalapeno-Honey Cornbread Muffins:

Jalapenos - 1 , diced
Cornmeal, yellow - 1 cup
Flour, all-purpose - 1 cup
Sugar - 1 Tbsp
Baking powder - 2 tsp
Salt - 1/2 tsp
Eggs - 1
Oil, cooking - 1/4 cup
Honey - 2 Tbsp
Milk - 1 cup

Prep

Sweet potatoes / Onions / Bell peppers / Garlic / Jalapenos - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make chili spice mix - Combine cornmeal (portion for the chili), chili powder, cumin, brown sugar, oregano, salt, black pepper and cinnamon. (Can be done up to 5 days ahead)
Beans - Drain and rinse.

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Make

Heat oven to 350F / 177C. Spray a muffin tin with nonstick cooking spray or brush with some oil (alternatively, you can plan to bake your cornbread in an oven-safe skillet brushed with some oil).
While oven heats, place a Dutch oven with oil over medium-high heat. Add jalapenos, onions, bell peppers and garlic and saute until tender, 3 to 4 minutes. Add spice mix and saute until fragrant, ~1 minute more.
Add stock, beer and tomatoes to pan and bring to a simmer. Add sweet potatoes, quinoa and beans. Place lid on the chili and simmer until potatoes are tender, 20 to 25 minutes.
While chili simmers, make cornbread. In one bowl, whisk together cornmeal (portion for cornbread), flour, sugar, baking powder and salt. In another bowl, whisk eggs and add oil, honey and milk. Pour liquid ingredients over dry ingredients and stir to combine. Stir in jalapenos (if using).
Spoon cornbread batter into prepared muffin tin (or skillet). Bake until just set in the center, 15 to 17 minutes.
Just before serving, chop green onions.
Stir vinegar into chili. Season with some salt and pepper (and some hot sauce if you’d like). Set half aside for Thursday’s meal.
Serve chili with green onions and sour cream on top. Enjoy with cornbread on the side.

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