This hearty vegetarian chili is easy to make, healthy and delicious. Perfect for a cold winter night.
1 small onion – diced
2 celery stalks – diced
1 jalapeño pepper – seeds removed and minced
2 cloves of garlic – minced
1 tablespoon olive oil
1 medium sweet potato – peeled and diced
1 15 oz can of black beans – rinsed
1 15 oz can of diced tomatoes – I used petite diced
1/2 cup of uncooked quinoa – rinsed
3 tbs chili powder
1 tbs cumin
1 tsp red pepper flakes
2 1/2 cups of vegetable stock
2 tbs cilantro – minced
Add one tablespoon of olive oil to a large pot over medium heat. Add chopped onion, celery, jalapeño pepper and garlic. Cook over medium low heat for 5 minutes until soft.
Add diced sweet potatoes, black beans, diced tomatoes, quinoa and spices. Add 2 1/2 cups of vegetable stock and bring to a boil. Turn down the heat to low and simmer for 30 to 35 minutes until sweet potato is tender and soft.
Serve with a squeeze of lime and cilantro sprinkled on top. Or add your favorite toppings.
I used low sodium black beans.
Rinse the uncooked quinoa before adding it to the pan.
This is a mild chili – if you like things hot and spicy – double the chili powder.
Be sure to dice your sweet potato into same size pieces so that it cooks evenly.
If you don’t have vegetable stock, you can substitute 2 1/2 cups of water and one vegetable bouillon cube.
Keywords: Vegetarian Chili, Easy Chili, Sweet potato and black bean chili