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!
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)
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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