Friday, April 11, 2014

Black Bean Sweet Potato Quinoa Chili

The weather may be heating up, but I can't give up my soups and chilis just yet! I just love the convenience of throwing a bunch of ingredients into a single pot for a quick, tasty, and nutrition-packed meal.

Last night, I combined veggies with some black beans, quinoa, and spices. Of course, I also added in my all time favorite chili ingredient: roasted chipotle peppers in adobo sauce.  It turned into one heck of a delicious vegan meal!

Black Bean Sweet Potato Chili
Total time: 35 minutes
Hands on time: 10 minutes
Servings: 4
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 1 medium sized sweet potato, peeled and chopped
  • 2 medium carrots, sliced
  • 1/2 red bell pepper, chopped
  • 1 tablespoon chipotle peppers in adobo sauce, chopped
  • 2 tbsp olive oil
  • 1 (15 oz.) can black beans (or roughly 1.5 cups fresh cooked)
  • 1 (15 oz.) can fire-roasted diced tomatoes
  • 1.5 cups vegetable broth
  • 3/4 cups dry quinoa, rinsed
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp cayenne (or to taste)
Saute garlic, onion, sweet potato, carrots, and bell pepper in olive oil until onions are soft (about 5 minutes).

Add spices and remaining ingredients.

Bring to a boil and then reduce heat to low. Simmer covered for 20-25 minutes, until vegetables and quinoa are cooked.

Top with garnishes of your choice - avocado, cheese (we used Daiya non-dairy), green onions, etc.

I love how thick and filling this soup turned out.  Even through the cold weather is on its way out, this recipe is here to stay!

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