Black Bean Sweet Potato Chili
The best vegetarian chili of all times is coming your way in the form of this Black Bean Sweet Potato Chili!!!
Ingredients
- 1 tablespoonolive oil, plus 2 extra teaspoons
- 1 largesweet potato, peeled and diced
- 1 largered onion, diced
- 4 clovesgarlic, roughly chopped
- 2 tablespoonschili powder
- ½ teaspoonground chipotle pepper
- ½ teaspoonground cumin
- ¼ teaspoonkosher salt
- 3 ½ cupsvegetable stock
- 115-ounce cans black beans, rinsed and drained
- 114.5-ounce can fire roasted diced tomatoes
- ½ cupdried quinoa
- 4 teaspoonslime juice
- serving suggestions: avocado, cilantro, crema, grated cheese
Directions
- 1
Heat a large heavy bottom pot with the oil over medium high heat.
- 2
Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
- 3
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir to incorporate.
- 4
Cover the pot and reduce the heat to maintain a gentle simmer.
- 5
Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.
- 6
Add the lime juice and remove the pot from the heat. Season with salt as needed.
- 7
Garnish with avocado, cilantro, crema or cheese before serving.