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

Name: Sweet Potato and Quinoa Chili [Vegan, Gluten-Free]
Yield: 6 servings
Cuisine: NO info

JW By: Julie West

Author Bio

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living.... Read More

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

392

Dairy Free

Vegan

Meals that can easily fit into your meal rotation are convenient and well sought after. 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. This chili is a simple dish that can be made over... Read More

Ingredients You Need for Sweet Potato and Quinoa Chili [Vegan, Gluten-Free]

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

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

In a large pot or Dutch oven, heat oil over medium heat.
Add onions, cook until soft, and they start to turn brown, about 7-10 minutes.
Add garlic, cook for another minute or so.
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.
Serve with optional garnishes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.