Vegan Quinoa and Sweet Potato Chili

Again,  not a vegetarian and definitely not a vegan. However, this chili is absolutely amazing. At first glance, it looks like it may not be all that flavorful, but TRUST ME. It's incredibly hearty, lasts for days, and is so so tasty. Don't forget to add avocado on top — makes all the difference in the world!

Vegan Quinoa and Sweet Potato Chili by Milk Free Mom


one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish(optional)


Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

Serves 6

Emma GoldenComment