Goodness it’s been a while. Sorry, guys. I’ve been really lagging. I’ve been cooking (kinda), but nothing really worth posting. I’ve been SOOO busy and overwhelmed lately and I haven’t really taken any time to do my favorite things (aka cook, bake, photograph, and blog) but I’ll have this weekend and the entirety of Thanksgiving break to catch up! Yay. I made some super special birthday cookies for a friend that I’ll post about tomorrow, but for now, my soup.
Oh my GOD this soup was so yummy. This chili is loosely based off of this recipe (although obviously not vegan, since I used chicken stock and put chicken AND cheese in mine…I don’t do vegan). I made a huge pot of it and none of my roommates wanted any, so I have it all to myself. I’m not complaining. I put half in the fridge and froze the other half after I ate a hearty bowl. Can’t wait to have awesome leftovers for this weekend/whenever I choose to thaw my frozen batch. Ugh yum. Is there anything better than soup in the fall? Honestly? As far as dinners go, at least (I can think of quite a few desserts I’d rather have than chili, but that’s another story), it’s the absolute best. It’s so cozy and warms you up from the inside out and your tummy is all warm and everything is just great. I love eating soup.
OKAY yeah yeah I know I don’t have a picture. I know. What on earth is a food blog post without a series of beautiful food porn photos? I’ll update it soon, but I’m currently at work so access to my camera is nonexistent. I promise, it looks as good as it sounds. Meanwhile, here’s the recipe:
1 tablespoon olive oil
32 oz. chicken stock
4 oz. tomato paste
1 onion, sliced
3 cloves garlic, minced
1 large sweet potato, peeled and cubed
1 tablespoon cumin
1 tablespoon chili powder
1 15 oz. can black beans
3/4 c. quinoa (dry)
Tabasco, salt, and pepper to taste
Heat the oil in a soup pan over medium high heat. Brown the onions for about 10 minutes until they get soft, then add the garlic and cook for another minute. Add the tomato paste, cumin and chili powder and combine, cooking for about another 2 minutes while constantly stirring. Add the chicken stock, beans, and sweet potatoes, mix well and cook for about 5 more minutes. Add your quinoa, bring your mixture to a boil, then down to a simmer. Cover and cook for 15-20 minutes until your chili gets thick enough and your quinoa is fully cooked.
I garnished mine with some cheddar cheese and leftover shredded chicken. It was perfection. I highly recommend you do the same.
Have a wonderful weekend, lovelies!