Sweet Potato, Black Bean and Quinoa Chili
Sweet potato black bean quinoa chili is my take on Trader Joe’s delightful Harvest Chili. Hearty, filling and delicious, this vegan chili is ready in under an hour!
Equipment
- 4 quart stainless steel soup pot
- Vegetable peeler
- Chef's knife
- Metal spatula or spoon
- Glass measuring cup
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped about 1 ½ cups
- 12 ozs sweet potatoes, peeled and cut into ½" pieces about 2 ½ cups
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp garlic granules
- ½ tsp smoked paprika
- 4 cups water
- 2 tbsp tomato paste
- 1 14.5 oz can diced tomatoes, undrained
- 1 15.25 oz can black beans, undrained
- ½ tsp salt
- 1 cup cooked quinoa
TOPPINGS
- cilantro, green onions, crumbled corn chips, hot sauce optional
Instructions
- Prepare quinoa according to package directions. Set aside.
- Heat oil in the soup pot. Saute onion and sweet potatoes over medium heat for 8-10 minutes, until they just begin to brown/caramelize. Stir with a spoon or metal spatula as they cook to keep from sticking.
- Add spices and continue to stir for a minute or two to toast and intensify their flavors.
- Mix tomato paste into water, then add to chili along with tomatoes and black beans.
- Simmer until sweet potatoes are tender, about 10 minutes. (This will take longer is your sweet potatoes chunks are larger than ½".)
- Stir in cooked quinoa and salt, and reheat if necessary.
- Taste for seasonings and serve with desired toppings!