Easy Sweet Potato and Quinoa Chili
A delicious and hearty one pot Vegan Sweet Potato and Quinoa Chili. Ready in under one hour, Gluten Free, Low in Fat and made with common pantry staples.
Ingredients
- 1 tbsp Olive Oil
- 1 large White Onion diced
- 3 tsp Garlic minced
- 4 tsp Ground Cumin
- 1 tsp Dried Oregano
- 2 tsp Ground Coriander
- 1 tbsp Chili Powder less or more, according to your tolerance
- 1 1/4 cups Quinoa
- 1 can tomato Paste 6oz/180g
- 1 can Black Beans drained and rinsed (14oz/420g)
- 1 can Kidney Beans drained and rinsed (14oz/420g)
- 1 can Crushed Tomatoes 14oz/420g
- 1 1/2 tsp Sugar
- 1 large Sweet Potato diced
- 4 cups Vegetable Stock 1 litre
- 1/2 cup Coriander chopped
- 1 tsp Salt and Pepper to taste
To Serve:
- 1/2 cup Crushed Tortilla Chips
- 1 cup Vegan Sour Cream
- 1 large Avocado diced
- 1 bunch Coriander
Instructions
- Heat your Olive Oil in a large pot over medium heat. Add diced Onions and cook for 3-4 minutes until lightly golden.
- Add minced Garlic and cook for a further 1 minute. Be careful to not burn.
- To your Onion and Garlic mixture, add Ground Cumin, Dried Oregano, Ground Coriander and Chili Powder. Cook spices out for 1-2 minutes.
- Add your dried Quinoa, Tomato Paste, drained Kidney and Black Beans and diced Sweet Potato to the pot. Cook, stirring, for a minute or two.
- Add your tin of Crushed Tomatoes and Sugar to your pot along with Vegetable Stock. Mix well and bring to a boil.
- Turn your heat down once it comes to a full boil and allow to simmer gently for 40 minutes with a lid on.
- Stir Chili every 15 minutes or so to prevent it from catching at the bottom of your pot.
- Chili is ready when Sweet Potato is tender, and Quinoa is cooked through. If it is too thick for your liking, add a touch more Vegetable Stock.
- Season with Salt and Pepper, to taste.
- Stir in chopped Coriander.
- Serve topped with Diced Avocado, fresh Cilantro, Crushed Tortilla Chips and a dollop of Vegan Sour Cream.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 245kcalCarbohydrates: 43gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 2038mgPotassium: 1169mgFiber: 12gSugar: 15gVitamin A: 2165IUVitamin C: 23mgCalcium: 141mgIron: 8mg
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