As the weather starts to cool down, my crock pot usually goes into overload with all kinds of different chiles, roasts, soups, etc. This time I decided to use the old soup pot on the stove, and incorporate some quinoa (my favorite, duh!) along with some yummy sweet potato. You can easily sub this out for some russet potato, but its nice to try something different once in awhile, and not to mention the color is beautiful!
Vegan Quinoa & Sweet Potato Chili
Ingredients:
Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until soft and light brown, about 10 minutes. Add the garlic and cook another 2 minutes.
Add the tomato paste, chili powder, cumin, oregano and stir, cooking another 2 minutes. Then add the beans, vegetable stock, sweet potatoes, and salt and pepper. Cook for 5 minutes.
Lastly, add the quinoa and cook for 15-30 minutes, stirring occasionally until the liquid has been absorbed into the quinoa. Garnish with fresh chopped cilantro and avocado.
Vegan Quinoa & Sweet Potato Chili
Ingredients:
- 1 can black beans, rinsed and drained
- 1 6-oz can tomato paste
- 32 oz vegetable broth
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tbsp olive oil
- 1 sweet potato, peeled and cut into bit-sized chunks
- 1 cup dry quinoa
- Salt and pepper to taste
- Avocado and fresh cilantro for garnish
Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until soft and light brown, about 10 minutes. Add the garlic and cook another 2 minutes.
Add the tomato paste, chili powder, cumin, oregano and stir, cooking another 2 minutes. Then add the beans, vegetable stock, sweet potatoes, and salt and pepper. Cook for 5 minutes.
Lastly, add the quinoa and cook for 15-30 minutes, stirring occasionally until the liquid has been absorbed into the quinoa. Garnish with fresh chopped cilantro and avocado.
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