Lily’s Favorite Chili

Ingredients: 

• 1/2 medium yellow onion, diced
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• 2 medium sweet potatoes, cubed
• 1 (28 oz) can of ground peeled tomatoes
• 1 jalapeno pepper, finely diced (optional for spice lovers)
• 1 cup dry quinoa
• 2 cups water
• 1 1/2 Tbsp chili powder
• 1 Tbsp oregano
• 1 tsp salt
• 1 tsp cumin
• 1 tsp black pepper
• 1/4 tsp of cayenne (optional for spice lovers)
• 1 (15.5 oz) can kidney beans, drained
• 1 bunch of kale, stems removed

Directions:

1. 1. Place olive oil, garlic and diced onion on low in a crockpot.
   2. Cut up the sweet potatoes.
   3. Add sweet potatoes, tomatoes, quinoa, water, jalapeno pepper (if desired), and all the spices to the crockpot.
   4. Rip or cut kale leaves to bite sized pieces.
   5. Stir occasionally.
   6. Once the quinoa grains have opened, add kidney beans and kale.
   7. Stir occasionally.
   8. Ready to serve when the sweet potatoes are soft (approx. 8 hours).
   9. Serve warm and enjoy!

This recipe is a good one to meal prep! Cooled chili can be separated into freezable Tupperware containers and kept frozen until they are ready to be eaten. For this, and almost all recipes, I recommend leaving the peel on and just washing all veggies well. The peel contains a lot of the nutrients, and we wouldn’t want to waste all that goodness by throwing it out!