Vegan Quinoa and Sweet Potato Chili

This was one of the first dishes that I was super excited to make. I love sweet potatoes and my husband and I like to have (at least) one vegetarian day each week.

It is delicious! And really good for you. 

The original recipe came from Milk Free Mom. However, I have changed it a bit.

Vegan Quinoa and Sweet Potato Chili

Ingredients:

one 29 oz. can black beans – rinsed and drained

one 6 oz. can tomato paste

32 oz. vegetable stock

1 onion, chopped

5 cloves garlic, minced

2  tablespoon chili powder (or to your taste)

1 tablespoon cumin

1 teaspoon oregano

1 tablespoon olive oil

2-3 Sweet potatoes, peeled and cut into bite size chunks

1 c. dry quinoa

Salt and pepper to taste

Avocado, cilantro for garnish

Directions:

Heat oil in a large soup pot over medium heat. Add onions and cook until soft (about 10 min). Add garlic and cook for about two minutes. Add tomato paste, chili powder, cumin, and oregano –stir until blended together. Add beans, vegetable stock, potatoes and dry quinoa. Add salt and pepper to taste. Bring to boil and reduce heat  to medium –low. Stir frequently and continue cooking until quinoa has “fluffed” up and potatoes are soft. About 30 min.  Add a bit of water if chili becomes too thick. Top with avocado and/or cilantro.