I saw this recipe on Pinterest last week and decided to try it. Both David and I really like it and I will definitely be making it again.
Vegan Quinoa & Sweet Potato Chili
makes 6 hearty bowls of chili
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)
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.
The original recipe can be found at MilkFreeMom.com.
I made some slight changes to this:
- I used one 15 oz can black beans and one 15 oz can of kidney beans.
- I halved the amount of spices, since tablespoons of chili powder and cumin seemed like a lot. Next time around, I will probably put half the amount back in.
- I didn’t have any avocado and I don’t like cilantro. David added sour cream to his (definitely not vegan). I sprinkled Nutritional Yeast on top of mine.
This chili was very thick, almost like a casserole. David really liked it that thick. When I reheated the leftovers, I added more water to thin it a bit. Leftovers were just as good as the first time around!