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This Sweet Potato Quinoa Chili is not only vegetarian, but it’s vegan and gluten free. Talk about a major win. Nothing beats a warm bowl of chili in the winter. It’s comfort food at its finest, but sometimes it’s nice to have something a little different. 

Plant Based Chili

I know eating less meat is something I’m trying to do more for myself and the environment so more plant based foods that fill you up are key. I always feel full when I eat this and I love how easy it is to make and the way the kitchen smells. Yum!

Ingredients needed:

• vegetable oil
• onion, diced
• garlic
• tomato paste
• oregano
• chili pepper (only if you want spice)
• black beans
• diced tomato, canned
• sweet potatoes (peeled)
• quinoa
• vegetable broth

How to make sweet potato quinoa chili:

1. Heat the vegetable oil in a dutch oven.
2. Simmer onions until translucent.
3. Add the chopped garlic, tomato paste, oregano, chili powder and mix together for about 4 minutes
4. Add the black beans, diced tomatoes, sweet potatoes and then the vegetable broth
5. Add quinoa and mix together (Note: Don’t the let quinoa fool you it will expand)
6. Let this sit, covered, for about 20-30 minutes.
   Garnish with Avocado, and if you like cilantro throw some of that as well.

Vegan Chili

This chili is tasty, filling, and easy to make. I love to make it for new neighbors or just as healthy meal for the family.

So give it a try and let me know what you think!

This post was originally published January 29, 2015

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