Description
This Sweet Potato and Quinoa Chili is healthy, hearty and delicious! The perfect cozy meal for these colder months.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 medium sized yellow onion, diced
- 2–3 cloves garlic, minced
- 2–3 cups diced sweet potato
- 3 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes, I like to use fire roasted
- 1/2 cup dried quinoa, rinsed
- 2 tablespoons tomato paste
- 1 small can diced roasted green Chile, I like to use mild
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika, optional
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning, I like herbs de Provence
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 1/2 cups vegetable broth
- Juice of 1/2 lime
Instructions
- Heat a large pot over medium heat and add the olive oil and diced onion. Cook onion until softened, 2-3 minutes. Add the garlic and cook another minute or so. Next, add in the diced sweet potato, stir everything together and let cook 2-3 minutes.
- Add in the black beans, tomatoes, tomato paste, green Chile and all the seasonings. Stir together well and then add in the vegetable broth. Bring chili to a boil, reduce to a simmer and cover pot. Cook until the sweet potato and quinoa are cooked through, about 30 minutes, stirring occasionally to make sure nothing is sticking too much to the bottom of the pot.
- Once chili is done cooking, add in a big squeeze of fresh lime juice and serve. Top with your favorite toppings and enjoy!
Notes
See FAQ in post
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Vegan
- Method: Stovetop
- Cuisine: American
