Nourishing and delicious Sweet Potato Quinoa Chili on the menu all week š Itās vegan but donāt let that distract you from the fact that it is packed with flavor and has tons of protein! The perfect way to incorporate a meat free meal into your rotation. Itās also perfect for freezing and reheating so you can have dinner in a pinch with your busy holiday schedule!
Sweet Potato Quinoa Chili
Servings 6 servings
Ingredients
- 1 1/2 cups sweet potato chopped into cubes
- 1/2 red onion diced
- 1 bell pepper chopped
- 1/2 jalapeno diced (optional)
- 3-4 cloves of garlic minced
- 1 15 oz can black beans drained and rinsed
- 1 28 oz can fire roasted diced tomatoes
- 2 tbsp tomato paste
- 3 cups vegetable broth + more to thin it out if you like
- 1/2 cup uncooked quinoa
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion salt
- 1 tsp cumin
- 1/4 tsp cayenne pepper
Toppings- NOT OPTIONAL:
- Greek yogurt or sour cream omit for vegan
- Shredded cheddar cheese or vegan cheese
- Chives
- Red onion
- Avocado
- Crackers tortilla chips or Fritos
Instructions
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All contents can be added to a slow cooker or InstantPot. For a slow cooker, 3-4 hours on high or 7-8 on low and for an InstantPot 10 minutes on high and either quick or natural release will work.
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For stove top, sauteĢ onion, bell pepper, jalapenĢo and garlic for 5 minutes in a drizzle of oil. Add remaining ingredients and bring to a boil. Simmer while covered for 30 minutes.
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