Monday, November 13, 2017

Vegetarian Chili for Two

This post is in partnership with Le Creuset. As always, all opinions are my own.

Happy Monday sweet friends. My husband and I are just now coming down from a very
exciting weekend. Our one and only daughter, Madison, bought her very first house,
moved out of our house and got engaged! I'm still in shock over it all!

We are so happy for her, but gosh we miss her already!  Luckily, she isn't very far away
so we will see her often, but our house feel so empty now. We adjusted to being empty
nesters while she was in college, but after she graduated she moved back home to
save money for a house. It was nice having her and her boyfriend around all of the time,
but I guess we will adjust once again.

Vegetarian Chili for Two

Now that I'm cooking for just my husband and I, you may see more meals and desserts for
two on the blog! I'm sure I'll still be sharing family recipes as well since Madison said
they still want to come over for dinner often :)

Today I'm sharing a vegetarian sweet potato, black bean, quinoa chili for two. It actually
serves about four, but we're saving the leftovers for lunch to take to work later this week.

Vegetarian Chili for Two

A small (2 quart) Le Creuset Dutch Oven is the perfect size for vegetarian chili for two
and the Le Creuset french onion soup bowls I used for homemade french onion soup
are just the right size for a warm bowl of chili. The handles make it convenient to enjoy
a bowl of chili outside by an outdoor fire pit. Cozy!  Pumpkin muffins are a delicious
accompaniment to this hearty chili filled with sweet potato, black beans and quinoa.
I hope you enjoy it as much as we did.

Vegetarian Chili for Two

Vegetarian Chili for Two

2 tsp. olive oil
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup chopped green pepper
1 sweet potato, peeled and diced
1 - 15 oz. can black beans, rinsed and drained
1 - 14.5 oz. can diced tomato
1 1/2 cups vegetable broth
1/3 cup quinoa
2 tsp. chili powder
1 tsp. cumin
1/8 tsp. salt or to taste
pepper to taste

Heat oil in a small dutch oven over medium heat. Add onion and sauté about 4 minutes
or until slightly softened. Add garlic and green pepper and stir for about 30 seconds.
Increase heat to medium high and add vegetable broth, sweet potatoes, black beans,
tomato, quinoa and spices. Reduce heat to low and simmer for 30-40 minutes, or until
sweet potatoes are tender.

Top with shredded cheese and sour cream, if desired.


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