Vegan Quinoa Sweet Potato Chili
Serves: 6
Total Cook Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
- 29 oz canned black beans rinsed and drained (209g dried, 540g cooked)
- 6 oz tomato paste
- 32 oz vegetable stock
- 1 onion diced
- 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 chunks
- 1 cup quinoa
- salt and pepper to taste
- avocado and cilantro for garnish
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
- Add the garlic and cook for about 2 minutes
- Add the tomato paste, chili powder, cumin, 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 - 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
- Top with avocado and chopped cilantro
