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Vegan Quinoa & Sweet Potato Chili Recipe

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This recipe for Vegan Quinoa & Sweet Potato Chili is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup of carrots
1 cup dry quinoa
Salt and pepper to taste
Avocado, cilantro for garnish (optional)
Directions:
Directions:
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
Add the beans, stock, carrots, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa.
Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.
Number Of Servings:
Number Of Servings:
6 (1 cup)
Personal Notes:
Personal Notes:
Calories 324; Calories from Fat 43; Total Fat 4.8 g; Protein 15.1 g

 

 

 

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