QUINOA + BLACK BEAN + SWEET POTATO CHILI
Serves 6
20 mins prep
60 mins cook
80 mins total
If cooking feels hard, or intimidating to you - start here. This chili is what I’d call “hard to fuck up”. It came together so quickly and is packed with flavor and plant-based proteins. This makes a big batch but freezes so well so its the perfect soup to make this for the colder months.
0 servings
Cook your quinoa ahead of time. Bring 3/4 cup quinoa + 1.5 cups water to a boil. Once boiling, reduce heat to LOW and cover. Cook for about 10-15 minutes until water is evaporated, stir occasionally to avoid sticking. In a large pot on the stove, heat a large drizzle of olive oil. Once hot, add in your sweet potatoes and cook for 10 minutes. Add in your onions and bell peppers, cook for another 5 minutes - stirring frequently. Add in your tomatoes, green chilies, broth, taco seasoning packets, and tomato paste. Stir, cover, and cook for 5 minutes. Add in your corn, beans, and cooked quinoa. Add salt, start with 1/2 tsp and taste (add more to your liking). Cover and SIMMER on low for 25 minutes. Let cool a bit before serving to thicken up. Serve with sour cream, cilantro, and chips.
