We're well into soup season, so I figured it was about time to share this vegan quinoa and sweet potato chili. Now I know what you're thinking, and to be honest the thought of meatless chili never crossed my mind until I came upon this recipe, but I promise you won't even miss the meat. This chili it hearty and flavorful and is given a southwestern flare with black beans, cumin and avocado.
VEGAN QUINOA AND SWEET POTATO CHILI
serves 6one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
one 15 oz can fire roasted diced tomatoes
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, fire roasted tomatoes, chili powder, cumin, oregano and chicken stock and cook for about 2 minutes, stirring constantly. Add the beans and potatoes and cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.
Photography, design and styling by Jessica of SAS + ROSE. Recipe adapted from here.