Sweet Potato Quinoa Chili
Servings: 6 large servings
Calories: 124kcal
Warm, comforting, great with bread…yes, I’m talking about a delicious vegan chili, using a surprising & satisfying grain, quinoa! Enjoy this less than 1 hour sweet potato quinoa chili recipe with friends and family tonight!
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Equipment
- Equipment Needed:
- Large pot with cover
- Medium pot with cover
Ingredients
- 1 White or Yellow Onion diced
- 4 cloves Garlic minced
- 1 sweet potato diced
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Paprika
- ½ teaspoon Cayenne
- 2 cups Tomato Sauce
- 2 cup Vegetable Broth divided
- 2 cans Kidney Beans rinsed and drained
- 1 can Corn
- ½ cup Quinoa rinsed
Optional Toppings
- Shredded Vegan Cheese
- Green Onion
- Sliced Peppers
- Tortilla Chips
- Avocado
Instructions
- Saute the onion, garlic, and sweet potato in about a tablespoon of vegetable broth, on medium heat in a large pot, until the sweet potato starts to soften and the onion and garlic become translucent.
- Rinse the quinoa and cook in the medium pot in about ¾ cup of the vegetable broth; keep the pot covered, bring to a boil and then bring back down to a simmer. Check in 5 to 10 minutes to see if it’s done, the quinoa will have soaked up all liquid once done.
- Add the spices to the vegetable pot and stir in.
- Add the rest of the chili ingredients and bring to a boil, then simmer for about 20 minutes.
- Stir the cooked quinoa in with the other ingredients in the large pot, then serve and add optional toppings!
Notes
This recipe will last about 4-5 days in the fridge, but the quinoa will absorb more of the liquid each day.
Nutrition
Calories: 124kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 735mg | Potassium: 511mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6220IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg