Vegan Quinoa & Sweet Potato Chili
A delicious vegan dish that even the meat eaters will love! This is most popular recipe by far, and for good reason. It's filling comfort food with tons of protein and fiber, and none of the guilt.
Ingredients
- 29 oz canned black beans rinsed and drained
- 6 oz tomato paste
- 32 oz vegetable stock
- 1 onion peeled and diced
- 5 cloves garlic minced
- 1 tablespoon chili powder
- 1 tbsp cumin
- 1 teaspoon oregano
- 1 tbsp olive oil
- 1 sweet potato peeled and cut into bite sized chunks
- 1 cup quinoa
- salt and pepper to taste
- avocado and cilantro for garnish optional
Instructions
- Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes).
- Add the garlic, and cook for about 2 minutes.
- Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
- Add the beans, stock, and potatoes, and season with salt and pepper .
- Cook for about 5 minutes, then add the quinoa.
- Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.
- Top with avocado and chopped cilantro if using.
Nutrition
Calories: 332kcalCarbohydrates: 60gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 701mgPotassium: 1077mgFiber: 15gSugar: 7gVitamin A: 6506IUVitamin C: 13mgCalcium: 111mgIron: 6mg
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