Sweet Potato & Quinoa Chili
Try this Sweet Potato & Quinoa Chili recipe, or contribute your own.
- Preparing Time: 45 minutes
- Total Time: 8 hours and 45 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- dash onion powder
- dash garlic powder
- 1 6 oz can tomato paste
- 1 onion diced
- 1 15 oz can black beans drained and rinsed
- 1 cup dry quinoa
- himalayan salt to taste
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can fire roasted diced tomatoes or 1 1/2 cup d
- 1 large sweet potato diced (with or without the skin...i leave the skin on)
- 5 - 6 garlic cloves minced
- 4 cups water or vegetable broth + more as needed
- avocado cilantro and/or diced onion for garnish (optional)
- Carbohydrate 9.94759066041255 g
- Cholesterol 0 mg
- Fat 0.688223055946871 g
- Fiber 2.20848440976873 g
- Protein 2.37308819464589 g
- Saturated Fat 0.121760510467156 g
- Serving Size 1 1 Serving (54g)
- Sodium 15.9757152886444 mg
- Sugar 7.73910625064382 g
- Trans Fat 0.0908895347688741 g
- Calories 53 calories
1. In large pot or dutch oven, heat oil over medium heat. 2. Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes). Add garlic, cook for another minute or so. 3. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly. 4. Add tomatoes, liquids, beans and sweet potato, stir until combined. 5. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally. 6. Chili is ready when sweet potatoes are tender. 7. Add more water if chili is too thick for your liking.
