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–+ servings
Quinoa Chili

Quinoa Chili

A hearty one-pot vegan quinoa chili loaded with kidney beans, black beans and sweet potato, simmered in warm Tex-Mex spices. Ready in about an hour and perfect for meal prep.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Choose Serving Size 4

Ingredients 

  • 1 white onion chopped
  • 4 cloves garlic minced
  • 1 cup kidney beans cooked and drained
  • ½ cup black beans cooked and drained
  • 1 sweet potato cut into cubes
  • 1 cup crushed tomatoes
  • 2 ½ cup vegetable broth
  • 1 cup quinoa
  • 4 tsp cumin
  • 2 tsp oregano
  • 2 tsp coriander seeds
  • 2 tsp chili powder
  • 2 Tbsp tomato paste
  • ½ cup coriander fresh, chopped
  • 2 Tbsp olive oil
  • salt and pepper to taste

Toppings:

  • 1 avocado
  • vegan sour cream or vegan yogurt
  • tortilla chips

Instructions

  • Heat 2 Tbsp of olive oil in a pan. Add the garlic and onion and saute for 2-3 minutes.
  • Add the tomato paste and cook for another minute before adding all your spices and herbs.
  • Mix well and add the cubed sweet potato. Cook for 2-3 minutes.
  • Add the crushed tomatoes, beans, vegetable broth, and quinoa.
  • Simmer on low heat for 30-40 minutes, or until the sweet potato is cooked through. Season with salt and pepper.
  • Serve with fresh avocado, vegan sour cream or vegan yogurt, and tortilla chips.

Notes

Rinse the quinoa well before cooking to remove its bitter saponin coating. Leftovers keep in the fridge for up to 4 days and freeze well, making this a great meal-prep chili.