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Sweet Potato and Quinoa Chili [Vegan, Gluten-Free]

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Meals that can easily fit into your meal rotation are what I really love to share. As we can get a bit bored with the usual meals, it's nice to have more easy options that come together in a cinch. I love finding these simple dishes that truly work and can be made over and over again. That is what I share with you today. Nothing complicated in this recipe, everything is probably in your kitchen right now or you can find right away at your favorite grocery store. Eating vegan, healthy and tasty meals every day is really easy once you get the hang of it. This lovely chili is a one pot meal that is ready in under an hour. Leftovers hold up extremely well too! Bring on the chili...

Sweet Potato and Quinoa Chili [Vegan, Gluten-Free]

Serves

6

Ingredients

  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can fire-roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
  • 1 6-ounce can tomato paste
  • 1 large sweet potato, diced
  • 1 cup dry quinoa
  • 1 onion, diced
  • 5-6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • A few dashes of garlic powder
  • A few dashes of onion powder
  • Himalayan salt, to taste
  • 4 cups water or vegetable broth, plus more as needed
  • Avocado, cilantro and/or diced onion, for garnish

Preparation

  1. In large pot or Dutch oven, heat oil over medium heat.
  2. Add onions, cook until soft and they start to turn brown, about 7-10 minutes.
  3. Add garlic, cook for another minute or so.
  4. Add the remaining ingredients, bring to a boil, cover slightly ajar, reduce heat and cook for 30-40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
  5. Serve with optional garnishes.

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AUTHOR & RECIPE DETAILS


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Julie West loves sharing the wonderful world of vegan foods and healthful eating and living. She began a vegan lifestyle in the early part of 2011 and hasn't looked back. Since then Julie has become passionate about creating healthy vegan dishes, some 100% raw, and sharing her lifestyle. Her blog, The Simple Veganista, is about all the simple beautiful plant foods there are to eat and the different ways to put them together that taste great. Eating vegan is not about restrictions, it's about creating new habits, healthy habits that encompass the world around us making it a better place for all.


 

 

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3 comments on “Sweet Potato and Quinoa Chili [Vegan, Gluten-Free]”

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Shannon O'Leary
5 Months Ago

I'm making this tomorrow!


Reply
Merejeme Lala
5 Months Ago

Joey McAllister


Reply
Gina Cosentino
5 Months Ago

Angela


Reply
Ally Dillon
5 Months Ago

Kim Dillon


Reply
David Bennet
5 Months Ago

Nora Medveditza, will you make this for me?


Reply
Justyce Dixon McConachy
5 Months Ago

Matty Mac


Reply
Rishma Stueck
5 Months Ago

I just made this and it's amazing!!!


Reply
Lina Wilhelmsson
5 Months Ago

Synne Nilsson


Reply
Amber Kendra Lépine
5 Months Ago

Rebecca Parker Chelsea Hawk dis look gooood


Reply
Chelsea Hawk
04 Dec 2016

Want right now

Thea Verdak
5 Months Ago

I don't use the tinned beans at all. I make these myself, quite quickly, in my dutch cooker, then cool, and freeze portions for recipes. No salt and so inexpensive.


Reply


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