Recipe of the Month: Vegan Quinoa & Sweet Potato Chili

This is one of Dr. Eliason’s favorite autumn recipes! Everyone loves a good, hearty bowl of chili. This is a great spin on a fall classic, from www.milkfreemom.com!

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 dry quinoa

salt and pepper to taste

avocado, cilantro for garnish (optional)

Instructions:

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, 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.

Makes about 6 hearty bowls of chili (with a whopping 15 grams of protein and 11 grams of fiber per bowl!)

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