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

Ingredients

Spices:

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon Smoked Chipotle Tabasco sauce
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• salt, to taste

Vegetables:

• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced small
• 1 can (15.5 oz) low-sodium tomato sauce
•  1 large sweet potato, peeled and diced into small cubes

Other:

• 1 teaspoon olive oil
• 2 cups cooked quinoa
• 2 can black beans (15.5 oz), drained
• 3 cups low-sodium vegetable stock, plus more to thin if desired

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

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