Black Bean, Sweet Potato & Quinoa Chili

When it comes to vegetarian chili recipes, the choices are endless — some as simple as pouring a can of beans and tomatoes in a pot and adding a bit of spice, while others are an all-day simmering affair. This one rests comfortably in between these two approaches and sports a rich and layered flavor. Can make two days ahead. Store in refrigerator. Freeze leftovers. Recipe from Megan Gordon of TheKitchn.com.

• 1 tablespoon olive oil
• 1 onion, chopped
• 5 garlic cloves, chopped
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 (14.5-ounce) can fire-roasted tomatoes
• 1/2 pound dried black beans, rinsed well
• 1 chipotle chili from canned chipotle chilis in adobo, minced (see Note)
• 1 teaspoon dried oregano
• 1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
• 1/4 cup quinoa, rinsed and drained
• 1 teaspoon kosher salt
• Salt and pepper to taste
• Sour cream, to top (optional)
• Green onions, chopped, to top (optional)
• Fresh cilantro, chopped, to top (optional)

Note: The chipotle pepper is an important part of the sauce. They’re sold in little cans in the Latin section of many grocery stores or in any Mexican market. If you can’t locate them near your home, you can use an additional 1/2 teaspoon of chili powder, or experiment with a smoky Spanish paprika. It won’t have the same heat at all, but it will still be delicious.

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans, chipotle and oregano. Add 5 or so cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 to 4 hours (depending on the age of your beans — very old, dried beans take much longer).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa and salt. Place the pot’s lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro and green onion.

Serves 4.

Per serving (without garnish): 375 calories; 6 g fat (1 g saturated fat; 14 percent calories from fat); 67 g carbohydrates; 0 mg cholesterol; 900 mg sodium; 16 g protein; 15 g fiber.