Description
This vegan Sweet Potato Black Bean Chili is so hearty and delicious you won’t miss the meat.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon unsweetened cocoa powder
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 (15 ounce) can diced fire-roasted tomatoes
- 2 cans (15 ounces each) black beans, rinsed and drained
- 4 cups best quality vegetable broth (such as Aneto)
- 1/4 cup quinoa, rinsed
- Salt & papper to taste
- Garnishes: Diced avocado, chopped cilantro, lime wedges, tortilla chips
Instructions
- Heat olive oil in a nonstick Dutch oven over high heat, onion until translucent, about 5 minutes. Add the garlic, chili powder, garlic, cumin, cinnamon and cocoa powder; cook 1 minute longer. Stir in the sweet potatoes, beans, tomatoes, vegetable broth and quinoa.
- Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes and quinoa are tender. Season generously with salt and pepper
- Add garnishes and serve immediately.
Keywords: Vegan, Sweet Potato Black Bean Chili