Fall is finally here! It's the most beautiful, drizzly, overcast day here and I just polished off whatever was left of this incredible Quinoa, Chicken & Sweet Potato Stew. I originally made it for a crock pot night at church so this dish has really gone a long way! It fed my husband and I dinner, was sampled by about 10-15 people, then served as leftovers to my mom and myself while we busily worked on wedding flowers yesterday and then today I finally polished off the last little bit. And to be perfectly honest, I'm a little sad there's not more. Guess I'll need to make it again this week!
1 T minced onion
1 tsp. minced garlic
2 1/2 cups cooked chopped chicken
2 14 1/2 oz. cans chicken broth
1 T chili powder
1/4 tsp. crushed red pepper flakes
1/2 cup quinoa, rinsed
2 large sweet potatoes, peeled and cubed
1 15 oz can black beans, drained and rinsed
2 16 oz. cans red kidney beans, drained, rinsed
1 28 oz can petite diced tomatoes with garlic and olive oil
Salt and pepper to taste
DIRECTIONS: Saute fresh onion and garlic in pan. Mix all ingredients together in crock pot and cook on high for about 8 hours.