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Quinoa & Sweet Potato Chili

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

This recipe halves perfectly, so if you aren’t a fan of leftovers you’re in luck! Just find a sweet potato on the smaller side, so you won’t have to waste half of a perfectly good sweet potato.


Ingredients

  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 can (6 oz.) tomato paste
  • 32 oz. vegetable stock
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. oregano
  • 1 tbsp. olive oil
  • 1 sweet potato, peeled and cut into 1-in. pieces
  • 1 cup dry quinoa
  • salt and pepper to taste
  • 1 avocado
  • cilantro, for garnish (optional)

Instructions

  1. Heat the oil in a large heavy soup pot over medium low heat. Add onions, cook until they’re soft and start to turn brown, about 10 minutes. Add garlic, cook for about 2 minutes. Add tomato paste, chili powder, cumin, and oregano and cook for about 2 more 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 20 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili gets too thick for your liking. Top with avocado and chopped cilantro.

Nutrition

  • Serving Size: 6
  • Calories: 352
  • Sugar: 7
  • Sodium: 688
  • Fat: 9
  • Carbohydrates: 56
  • Fiber: 13
  • Protein: 14
  • Cholesterol: 0