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Quinoa Sweet Potato Chili
Lisa

Quinoa Sweet Potato Chili

You will love the texture of the quinoa with the sweetness of the sweet potatoes. A chili that is not only full of flavor but easy to make, gluten free and vegan.
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Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: chili, vegan
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp Olive Oil
  • 2 large Sweet Potatoes
  • 1 Cup Peppers I used sweet bell peppers. Use your favorite peppers.
  • 1 Onion
  • 2 tsp Garlic This can be powdered, fresh, or minced garlic.
  • 3 Cups Vegetable Broth
  • 3/4 Cup Quinoa
  • 1 14 oz. Can Diced Tomatoes
  • 1 15 oz. Can Kidney Beans
  • 1 15 oz. Can Black Beans
  • 1 Cup Water
  • 1 Tbsp Chili Powder
  • 2 tsp Smoked Paprika
  • Salt and Pepper to taste.

Equipment

  • 1 Large Stock Pot

Method
 

  1. Clean, peel, and dice the sweet potatoes, onion, and peppers, set aside.
  2. In a large stock pot add just enough oil to cover the bottom of the pot.
  3. Add in the sweet potatoes, onion, peppers, garlic, and cook at a medium heat.
  4. Cook until everything is soft enough to pick up with a fork, about 8 to 10 minutes.
  5. Next add all the seasonings, stir and cook.
  6. Continue by adding the diced tomatoes, broth, water, and stir.
  7. Turn the heat up to medium high, cover, and cook to a boil.
  8. Next add the beans, quinoa, then stir.
  9. Reduce the heat to medium, cover, and cook for about 15 minutes.
  10. Remove the cover and continue to cook until desired thickness.
  11. Serve hot with your favorite toppings and a side of toast!

Notes

How to garnish the chili
Vegan cheese, vegan sour cream, sliced avocado, sliced grape sized tomatoes, guacamole, chopped onions, hot sauce, aioli, or any fresh herb.  
What to serve with this chili
Crackers, bread, or chips.