Heidi's Sweet Potato Chili
Ingredients
- 1 tbsp Olive Oil
- 1 yellow Onion
- 4 garlic cloves
- 2 tbsp Ground Cumin
- 1 tsp Dried Oregano
- 2 tsp Ground Coriander
- 1 red chilli
- 1 cup (240 ml) uncooked Quinoa
- 1 can (170g) tomato Paste
- 1 can (390g) Chopped Tomatoes
- 1 large Sweet Potato diced
- 4 cups (1 litre) water
- 2 cubes (2 tbsp) vegetable broth
- 1/2 cup (120 ml) Coriander chopped
- 1 tsp Salt and Pepper to taste
- 1 can 290g black beans
To serve
- 6 tbsp Vegan Sour Cream
- 1 large Avocado diced
- 1 bunch Coriander
- Tortilla chips
Preparation
Heat olive oil in a large pot.
Sauté onions until golden (3-4 mins), then add garlic (1 min).
Add the spices, rinsed quinoa, tomato paste, chopped sweet potato, crushed tomatoes, water, veggie stock cubes, cilantro and bring to a boil.
Simmer with lid for 40 mins, stirring occasionally until the sweet potato is tender and quinoa is done.
Add the rinsed black beans when the stew is almost done.
Adjust thickness with more water if needed and season with salt and pepper.
Serve topped with avocado, cilantro, tortilla chips, and vegan sour cream.
