Sweet Potato Quinoa Chili

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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. This Sweet Potato Quinoa Chili is not only vegetarian, but it’s vegan and gluten free. Talk about a major win.

Supplies needed:

1 tablespoon oil

1 onion diced

2-3 cloves of garlic

1 can tomato paste

1 teaspoon oregano

1 teaspoon chili pepper (only if you want spice)

1 can black beans

1 can diced tomato

2-3 medium sweet potatoes (peeled)

1 cup quinoa

32 ounces vegetable broth

Garnish with Avocados and cilantro

Step 1: Put the oil in a dutch oven or similar pot on medium heat. Add the diced onions and let simmer for about 10 minutes.
Step 2: Add the chopped garlic for about 2 minutes
Step 3: Add the tomato paste, oregano, chili powder and mix together for about 4 minutes
Step 4: Add the black beans, and diced tomatoes and mix together
Step 5: Add the sweet potatoes and then the vegetable broth
Step 6: Add 1 cup of quinoa and mix together (Note: Don’t the let quinoa fool you it will expand)
Step 7: Let this sit, covered, for about 20-30 minutes.
Step 8: Garnish with Avocado, and if you like cilantro throw some of that as well.