Vegan Bean, Quinoa & Sweet Potato Chili
Ingredients
- 1 red onion (finely diced)
- Half bunch fresh cilantro (chopped, stems included)
- 2 sweet potatoes (diced into half inch cubes)
- 3 cans of beans (rinsed and drained; 2 kidney beans, 1 black)
- 2 cups frozen corn (thawed)
- 1 cup dry quinoa (rinsed)
- 2 tbsp chili powder
- 2 tsp cumin
- Pinch of cayenne
- 1 28oz can crushed tomatoes
- 1 6oz can tomato paste
- ~3 cups vegetable broth
- Avocado chunks (for topping)
- Fresh cilantro (for topping)
- Nutritional yeast (for topping)
Preparation
In a large pot over medium heat, cook the diced onion and chopped cilantro stems for about 5 minutes or until translucent.
Add the chili powder, cumin, and pinch of cayenne to the pot and toast the spices for an additional minute.
Pour in the crushed tomatoes, tomato paste, and vegetable broth. Turn the heat to high.
While waiting for the mixture to boil, add the diced sweet potatoes to the pot.
Once the pot comes to a boil, reduce the heat and let it simmer covered for 10 minutes to partially cook the sweet potatoes.
Add the rinsed beans, thawed corn, and rinsed quinoa to the pot. Bring the mixture to a boil again.
Lower the heat and simmer the chili covered for 20-30 minutes, or until the quinoa is cooked and the sweet potatoes are fully softened.
Serve the chili topped with avocado chunks, fresh cilantro, and a sprinkle of nutritional yeast.
