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 and over again. Nothing complicated in this recipe, everything is probably in your kitchen right now, or you can find it 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]

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Calories

392

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 a 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.

Nutritional Information

Total Calories: 2350 | Total Carbs: 410 g | Total Fat: 36 g | Total Protein: 107 g | Total Sodium: 6376 g | Total Sugar: 45 g Per Serving: Calories: 392 | Carbs: 68 g | Fat: 6 g | Protein: 18 g | Sodium: 1063 mg | Sugar: 8 g Calculations were done using 4 cups of vegetable broth. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Julie West

See My Recipes

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 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.

Comments

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  2. Hi-I know you are suppose to rinse quinoa before cooking it, is that what needs to happen before adding it to the recipe or should you just put the drum unranked, uncooked quinoa in? Thank you for any input.

      1. Hi Sara, you can rinse your quinoa if you prefer. I have to admit that I don’t always rinse my quinoa but it usually is suggested that you do. I’ve never done a side by side of the two, one rinsed and one not, to see if there is much of a difference in flavor but have found it to be fine without rinsing. If you decide to rinse, be sure to use a fine mesh sieve….those little seeds are so small. Hope you love the chili!