CK Smoky Sweet Potato Chili


1/2 Vidalia onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
3 carrots, peeled and diced
2 15 ounce can black beans, drained & rinsed
1 15 ounce can small red beans, drained and rinsed
1 cup golden quinoa, prepared
2 tablespoons olive oil
1 box fire roasted crushed tomatoes
3 cups vegetable stock (keep 1 additional cup on hand in case chili becomes to thick)
2 tablespoons chipotle hot sauce (we love the Siete Foods brand)
1 teaspoon Duxbury Saltworks seasonal salt blend, plus more for garnish
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cacao powder

Diced scallions, diced avocado, grated cheese and/or Greek yogurt


1.Prepare quinoa according to instructions, set aside.

2.In a Dutch Oven or heavy-bottom stock pot, heat olive oil over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes.

3. Add sweet potato, carrot, black and red beans, all salt and spices and chipotle hot sauce. Stir to combine and cook to blend flavors, 3-4 minutes.

4. Add tomatoes and vegetable stock and stir to combine.

5. Bring to a gentle boil, then reduce to low and simmer 40-50 minutes (or transfer to a crockpot set to Low Cook for 5-6 hours). Add additional reserved vegetable stock, as needed, if chili becomes too thick.

6. Scoop 1/4 cup prepared quinoa into individual bowls, top with chili and add desired toppings. Sprinkle Duxbury Saltworks seasonal salt blend on top and enjoy knowing that you are nourishing your body with clean, delicious, local ingredients and supporting small business this season.