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Sweet Potato & Quinoa Chilli

Yields4 Servings

 1 tbsp Coconut Oil
 1 Medium Onion Diced
 5 Garlic Cloves Minced
 1 tbsp Chilli Powder (or to your taste)
 1 tbsp Cumin Powder
 1 tsp Oregano
 1 cup Dried Quinoa
 1 Can of Black Beans Drained and Rinsed
 1 Can of Kidney beans Drained an Rinsed
 1 Can of Chopped Tomatoes
 1 tbsp Tomato Puree
 1 Large Sweet Potato Diced
 5 cups Water

In large pan, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chilli powder, cumin, oregano, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and water, stir until combined.
Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chilli is ready when sweet potatoes are tender. Add additional water if chilli is too thick for your liking.

If you want top with some avocado, fresh coriander, and some nutritional yeast

Vegan, Gluten free, Wheat Free, Egg free, Lactose free, Dairy free, Sugar free, Yeast Free, Nut Free

Nutrition Facts

Servings 4