(6 servings)


  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • ¼ cup (68 g) chopped chipotle in adobo sauce
  • ¾ cup (125 g) red quinoa, rinsed and drained
  • 4 cups (960 ml) low-sodium vegetable stock
  • ¾ tsp salt
  • ¼ tsp turmeric
  • ⅛ tsp cinnamon
  • fresh ground black pepper, to taste
  • (680 g) sweet potatoes, chopped
  • 1 cup (185 g) frozen corn
  • 1 yellow squash, halved and sliced
  • (125 g) can chopped green chilis
  • (425 g) can whole tomatoes, drained & juice reserved
  • (425 g) can black beans, rinsed and drained
  • ½ cup (25 g) coriander, chopped (optional)

Directions: Heat olive oil in a large dutch oven over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 30-60 seconds, stirring constantly so it doesn’t burn.

Add the chipotle, quinoa, vegetable stock, salt, turmeric, cinnamon, fresh ground pepper, and stir well. Cover and bring to a boil for about 7 minutes.

Lower the heat to a simmer, and add the sweet potatoes and cook for about 12 more minutes. Add corn, squash, green chilis, tomatoes, beans, and coriander and continue to simmer for about 7-8 more minutes. Let sit for a few minutes, and then ENJOY!

Note: this tastes even better the next day!

Seriously – try this for dinner tonight or tomorrow