This hearty vegetarian chili is a perfect easy dish for a cool day. It is a great mix of sweet and savory that is extremely satisfying. We can't have just one bowl! The best part is that it is a one-pot meal so there is little cleanup.
Add some chicken or ground turkey for additional protein if desired.
Ingredients
- 1 TB olive oil1 onion diced
- 5-6 cloves garlic, minced
- 1 Jalapeno
- 1 can diced tomatoes not drained
- 1 TB chili powder
- 1 TB cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 2 - 15 oz cans black beans rinsed and drained
- 2-3 sweet potatoes diced
- 32 oz vegetable stock
- 1 cup dry quinoa
- salt and pepper to taste
- avocado and cilantro for garnish
Directions
- Heat the olive oil in a large soup pot over medium-low heat. Add diced onion and cook until soft (approx. 10 minutes). Add the garlic and jalapeno and cook for 2 minutes. Add the tomatoes, chili powder, cumin, cinnamon and oregano and cook for another 2 minutes, stirring.
- Add the beans, sweet potatoes, stock and quinoa. Season with salt and pepper.
- Cook for 20-30 minutes, stirring occasionally until quinoa is cooked and potatoes are soft and the chili has thickened.
- Add more stock or water if consistency gets too thick.
- Top with avocado and cilantro.
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