Vegan Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

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Ingredients:

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)

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Then What To Do:

Heat 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 1-2 minutes. Then add the following: 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 and add the quinoa. Continue cooking for about 15 minutes – 30 minutes(Mine took closer to the 3o minute mark that the 15), stirring frequently, until quinoa and potatoes are cooked. The chili will have also thickened- if it has become too thick for your tastes you can add a bit of water. Your’e done! Now, top with avocado and/or chopped cilantro & try not to eat it all! 🙂

*I really like hot foods! (hot as is spicy) so I added a dried chili pepper to this as well. I just kind of crushed/chopped it up and added it the same time as the beans, stock etc…Hope you enjoy!

xoxo